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      RECIPE TITLE "Grilled Italian Chicken"
    recipe by Wolfgang Puck, courtesy of HSN

    yields Serving Size: 4 time--difficulty easy


    4 large, boneless, skinless chicken breasts
    2 medium zucchini, cut lengthwise into 1/4-inch slices
    2 medium yellow squash, cut lengthwise into 1/4-inch slices
    1 cup basil-garlic vinaigrette salad dressing (see separate recipe)
    Freshly ground black pepper


    # Place chicken breasts in a re-sealable plastic food storage bag. Pour 1/2 cup of basil-garlic vinaigrette over top. In separate bag place zucchini and yellow squash slices. Pour remaining 1/2 cup of the basil garlic vinaigrette over the vegetables. Refrigerate chicken and vegetables until ready to cook.

    # To cook: Season chicken breast and vegetables with salt and pepper. Place chicken and vegetables on grill and cook until chicken is cooked through, 8-10 minutes per side, or place meat and vegetables on broiler pan and broil in oven.

    Fan grilled vegetable slices around chicken. Garnish with fresh herbs.

    I have always liked the marriage of chicken and Chardonnay. Nowadays there are so many great Chardonnays, from California, from Australia, from New Zealand and Chile and, of course, from France. The wines from Pays d'Oc in the South West of France offer some remarkable bargains. Just look for the varietal on the label. Or come home to California. One of my favorites has always been Robert Mondavi and his wonderful Chardonnays. They're easy to find and, given the price of good White Burgundies, are relatively inexpensive.

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