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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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.
| Ingredients:
3 Ounce(s) Tomatoes,sun-dried,chopped
14 Ounce(s) Unsalted butter
1 Cup(s) Rice
4 Chicken breasts,boneless
3 Ounce(s) Asparagus; Fresh, Any Color
1 Cup(s) Seasoned bread crumbs
2 Tablespoon(s) Lemon juice, fresh
3 Garlic cloves,peeled/crushed
6 Shallots,peeled/chopped
1/2 Cup(s) Italian dressing
1 1/2 Ounce(s) green peppercorns
1 1/2 Cup(s) Cooked beans
2 Red peppers,medium-size
2 Cup(s) Asparagus tips
1 Cup(s) Snow peas |
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