Gabrielle carteris's chicken nest with tomatoes beans & r
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Tomatoes,sun-dried,chopped |
| 14 | ounces | Chicken broth |
| 1 | cup | Rice |
| 4 | Chicken breasts,boneless | |
| 3 | ounces | Lemon juice |
| 1 | cup | Seasoned bread crumbs |
| 2 | tablespoons | Olive oil |
| 3 | Garlic cloves,peeled/crushed | |
| 6 | Shallots,peeled/chopped | |
| ½ | cup | Italian dressing |
| 1½ | ounce | Green peppercorns |
| 1½ | cup | Cooked beans |
| 2 | Red peppers,medium-size | |
| 2 | cups | Asparagus tips |
| 1 | cup | Snow peas |
| Lettuce leaves,assorted | ||
Directions
1. In a frying pan, saute sun-dried tomatoes in their own oil for five minutes, or until tender. Set aside. In a separate pot, bring chicken broth to a boil, add rice, and cook, covered, over low heat for 45 minutes, or until all the broth has been absorbed. Add the sun-dried tomatoes to the cooked rice.
2. Cut the chicken breasts into thin cutlets. Dip in lemon juice and coat with bread crumbs. Heat olive oil in a frying pan. Add the garlic and shallots and saute about two minutes. Add chicken and brown for about 5 minutes on each side. Mix the Italian dressing and the peppercorns and add to the chicken. Keep warm.
3. Heat the beans and drain the liquid. In a separate pan, steam peppers, asparagus, and snow peas for approximately 5 minutes.
4. Line a platter with lettuce leaves. Cover with a layer of rice, a layer of beans, a layer of vegetables and finally the chicken mixture.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94