6 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 1/2 teaspoons lemon juice
1 tablespoon salt
1 teaspoon dried basil
2 cloves garlic, minced
1 pound boneless pork loin roast
In a medium saucepan, heat olive oil over medium heat. Add lemon juice, salt, basil, garlic and pork loin. Bring to a boil. Reduce heat to medium low; cover and simmer for 5 minutes.
Remove chicken from oil, and stir in lemon juice mixture and salt and basil.
Saute chicken in skillet over medium heat for 20 minutes, or until bird is cooked through and juices run clear. Remove chicken scraps from skillet, and discard.
Stir sauce into the pan of fish on the side. Allow to continue cooking for 5 minutes, stirring constantly. Top with sauce and salad dressing. Cover, and cook for 3 minutes.