Title: Gabrielle Carteris's Chicken Nest with Tomatoes Beans & R
Categories: Poultry
Yield: 4 Servings
| 3 | oz | Tomatoes,sun-dried,chopped |
| 14 | oz | Chicken broth |
| 1 | c | Rice |
| 4 | | Chicken breasts,boneless |
| 3 | oz | Lemon juice |
| 1 | c | Seasoned bread crumbs |
| 2 | tb | Olive oil |
| 3 | | Garlic cloves,peeled/crushed |
| 6 | | Shallots,peeled/chopped |
| 1/2 | c | Italian dressing |
| 1 1/2 | oz | Green peppercorns |
| 1 1/2 | c | Cooked beans |
| 2 | | Red peppers,medium-size |
| 2 | c | Asparagus tips |
| 1 | c | Snow peas |
| | | Lettuce leaves,assorted |
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.