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A cavelcade of colour melded with a fantastic fixing of flavour will tantilise your tastebuds from the kitchens of  riccardo

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Bring your legions, bring your betalions, this is so good. You might need them to make sure every cat, dog, tiger, bird and lama(hey, we are furries right) gets a serving of it. Having just be put on the hot seat for 'whats for dinner?'. I thought of one thing. myself. not the tiggy or in a selfish way, but Italian. I may not be by blood, but ol' R/T has got this figured out.

Recipe:
chicken breasts: as many as needed
green onions: half a bundle
sundried tomato's: two spoon fulls:
fennel annise: two stocks (without the bulb)
truffle infused(or regular) olive oil (until the spread is mixed)

Side:
one, head of romaine lettuce
three, tomato's
one, small package of mushrooms
one package of fetta cheese (in brine or crumbled only for best results)
olive oil (infused or not. whatever you used for the chicken)
balsamic vinegar.


Instructions:
Chop all the main dish ingredients (with exeption of chicken.{looking at you [yes you, the fur who burns water in the microwave]}).
Then mix some of the oil with the finly chopped ingreedents until you can spread it across the chicken. (I would advise a mortar and pestle. but I clearly did not have one),
Spread mix on chicken and pan seer until finished.

Side:
cut the musrooms as thin as posible,
break lettuce to regular sized salad pieces,
chop tomato's in to 1/8 wedges,
pour the vinaigrette made of 1 part of infused (or regular) olive oil and balsamic vinegar over your salad and serve.

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Allergy warning – recipe contains dairy products