Mediterranean Artichoke Chicken Dinner MENU

Beluga Lentil Salad
1 C Black beluga lentils (available at surfasonline.com)
2 Red peppers
1 Red onion
1 lb Feta cheese
5 tsp chopped Rosemary
1Tsp chopped flat leaf parsley
Good olive oil (about one-half cup)
salt to taste
Bib lettuce (optional)
Cook the beluga lentils by bringing them to the boil and turning down the heat to a simmer. They cook quickly and it is essential to not over-cook them. When finished, drain but do not rinse. Set in the refridgerator to cool. Roast the red peppers according to your favorite method. Seal them for 30 minutes and then peel. Cut into postage stamp sized pieces. Dice the red onion a little smaller than the peppers. Cube the feta. Keep all prepared ingredients seperate until just before serving. Mix quickly but gently, without overworking the lentils. Serve on bib lettuce cups.

Chicken & Artichokes Active Time: 20 Minutes Total Time: 20 Minutes Makes 4 servings
INGREDIENTS 1/2 cup flour, for dredging 1-1/2 tablespoons vegetable oil 2 whole chicken breasts, split in half to equal 4 pieces, all skin, fat, and bones removed 1-1/2 teaspoons finely chopped garlic 2 tablespoons chopped fresh parsley 1 cup fresh, frozen, or canned cooked artichoke hearts or bottoms 1/4 cup thinly sliced sun-dried tomatoes 1/2 cup chicken broth Parsley, for garnish
DIRECTIONS Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 2 to 3 minutes on each side. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine. Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through. Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.