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RECIPE OF THE WEEK #412

Basil-Chicken Vegetable Salad

4 skinned and boned chicken breast halves
1 tablespoon olive oil
1/3 cup white wine vinegar
1/3 cup olive oil
2 tablespoons chopped fresh basil
1 tablespoon capers
1/2 teaspoon sugar
1/2 teaspoon salt
1 pound fresh green beans
1/2 teaspoon salt
2 medium tomatoes, cut into wedges

Garnish: fresh basil leaves

Cut chicken into 1/2-inch strips. Heat 1 tablespoon olive oil in a large skillet add chicken, and cook 5 minutes or until chicken is tender, stirring often. Set aside.

Combine vinegar and next 5 ingredients in a jar cover tightly, and shake vigorously. Pour dressing over chicken strips toss gently. Cover and chill 1 to 2 hours.

Wash green beans trim ends, and remove strings. Pour water to depth of 1 inch into a skillet. Add 1/2 teaspoon salt, and bring to a boil. Add green beans cover, reduce heat, and cook 8 to 10 minutes or until crisp-tender.

Drain beans immediately plunge beans into ice water to stop cooking process.

Arrange beans and tomato wedges on plates top with chicken strips. Drizzle with dressing, and garnish, if desired. Yield 4 servings.