2 ea WHOLE CHICKEN BREASTS, HALVE
1 x BONED, SKINNED, AND BUTTERFL
1/2 c OLIVE OIL
1 ea LEMON, JUICED
2 T HERBES DE PROVENCE
Saute rice with oil in a heavy skillet until it is opaque. Add water, with salt if desired. Cover and cook over low heat until done--about 20 minutes. Cool. Add vegetables, pine nuts, and olives. Include other items if you wish: thinly sliced hard salami or artichoke hearts. Toss with dressing. DRESSING: Blend garlic, anchovies, herbs, lemon juice, oil and vinegar. Add salt and pepper to taste.