Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Well-seasoned mustard - coarsely chopped
- to 3 tablespoons 2 tb Fresh thyme, chopped
4 Chicken breast halves - to 3 tablespoons
- skinned and boned 2 tb Fresh oregano, chopped
1 pk Frozen black-eyed peas - to 3 tablespoons
- 10-ounce package 4 Sun-dried tomato halves
32 oz Canned beans combined - in oil, finely chopped
- kidney, garbanzos, white 3 tb Extra-virgin olive oil
1 Medium-large red onion 3 tb Balsamic vinegar
- finely chopped Black pepper to taste
2 Medium-large ripe tomatoes - freshly ground

Heat broiler or prepare outdoor grill. Spread mustard on one side
of chicken breasts and broil or grill until they begin to brown.
Turn and spread on additional mustard. Cook until done, then cut
into narrow strips and place in serving bowl.
Cook peas according to package directions, not more than 15
minutes. Drain.
Drain liquid from canned beans and rinse thoroughly. Add to bowl
with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
Beat oil and vinegar and mix with salad ingredients. Season with
pepper and serve at room temperature. Makes 6 servings.

Printed in the June 18, 1992, issue of the Los Angeles Daily News.

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