GRILLED CHICKEN WITH RED PEPPER TAPENADE | Recipies from Los Angeles, CA Restaurants | Los Angeles R
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Ingredients
- 4 8-ounce airline chicken breast
- 4 4-ounce potato galette
- 4 4-ounce sauteed spinach
- 4 2-ounce roasted pepper tapenade
- 1/4 lb fresh spinach
- 1/4 t minced garlic
- 1 t olive oil
- to taste salt and pepper
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