Contributed by: Chris WebAdmin. of RecipesNow.com
Prepare the salad:
Combine the artichoke hearts, tomatoes, olives, basil, garlic, olive oil, lemon juice, vinegar and pepper in a nonreactive bowl, and toss to combine. Cover and refrigerate for one hour to allow the flavors to blend. Bring to room temperature before serving.
Prepare the chicken:
Combine the bread crumbs, cheese, salt and pepper in a mixing bowl. Whisk the eggs in a separate bowl. Dip each chicken breast half in the eggs and then in the bread crumb mixture.
Serving Size: Serves 4
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