4 skinned boned chicken breast halves
1 tbsp. olive oil
1/3 c. white wine vinegar
1/3 c. olive oil
2 tbsp. chopped fresh basil
1 tbsp. capers
1/2 tsp. sugar
1/2 tsp. salt
1 lb. fresh green beans
1/2 tsp. salt
2 med. tomatoes, cut into wedges
Garnish: Fresh basil leaves

Cut chicken into 1/2 inch strips. Heat 1 tablespoon olive oil; add chicken. Cook 5 minutes or until tender, stirring often. Set aside.

Combine vinegar and next five ingredients in jar, shake vigorously. Pour dressing over chicken, toss gently. Cover and chill 2-3 hours.

Wash snap and drain green beans. Cook 8 minutes in boiling water and 1/2 teaspoon salt. Plunge into ice water. Drain and refrigerate.

Serve chicken on bed of green beans. Garnish with tomato and basil. Serves 4-6.