I came across this recipe in an issue of Everybody Cooks, which is a little recipe booklet put out several times a year in my local Dierbergs grocery store. It's a delicious, light dish - perfect for summer, and I forget how good it is until I make it again. It's great for company or just a family meal.
4 boneless, skinless chicken breast halves (about 1 lb.)
1 t. garlic pepper seasoning
1 T. margarine
1/2 C. prepared raspberry vinaigrette dressing
1 T. soy sauce
1/2 t prepared horseradish
Hot cooked rice
2 kiwi fruit, peeled and sliced (optional)
Fresh raspberries (optional)
Place chicken breasts between two sheets of plastic wrap. Using meat mallet gently pound chicken to even thickness. Remove plastic; rub garlic pepper over chicken. Heat margarine in large skillet over medium-high heat. Add chicken; cook for 3-5 minutes. Turn chicken over. In small bowl, combine vinaigrette, soy sauce and horseradish. Add to skillet; cook until chicken id done, about 3 minutes. Place cooked chicken on bed of hot cooked rice. Spoon sauce over; top each with kiwi slices and raspberries. Makes 4 servings.
I always use a light raspberry vinaigrette. This particular time, I used brown rice. It turned out great! I added green beans seasoned with some dried dill and seasoned salt.