Instructions: 1. Place each chicken breast half between 2 sheets of heavy duty wrap plastic. Flatten each breast to 1/2 inch thickness using a meat mallet or rolling pin. Combine herbes de Provence salt, pepper and 2 garlic cloves and rub mixture over both sides of chicken. Sprinkle with lemon-pepper.

2. Place a large nonstick skillet coated with cooking spray over medium high heat until hot. Add chicken, cook 3 minutes on each side or until done. Remove from Skillet. Recoat skillet with cooking spray. Add onion and bell peppers, and saute 5 minutes or until tender.

3. Combing tomato sprinkles, vinegar, oil and 2 garlic cloves, stir well with a whisk. Place 1 1/2 cups salad green on each of 4 places, top each serving with a sliced chicken breast half and 1/2 cup bel pepper mixture.

Drizzle 2 tablespoons vinegar over each salad, top each with olives, pickled garlic and pepperoncini to taste.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.