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

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