Gabrielle carteris's chicken nest with tomatoes beans & r Recipe

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Gabrielle carteris's chicken nest with tomatoes beans & r

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Beans, Chicken, Poultry, Tomatoes, Vegetables

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Ingredients:

3	oz	Tomatoes, sun-dried, chopped
14	oz	Chicken broth
1	cup	Rice
4		Chicken breasts, boneless
3	oz	Lemon juice
1	cup	Seasoned bread crumbs
2	tbsp	Olive oil
3		Garlic cloves, peeled/crushed
6		Shallots, peeled/chopped
1/2	cup	Italian dressing
1 1/2	oz	Green peppercorns
1 1/2	cup	Cooked beans
2		Red peppers, medium-size
2	cup	Asparagus tips
1	cup	Snow peas
		Lettuce leaves, assorted

Procedures:

1	In a frying pan, saute sun-dried tomatoes in their own oil for five minutes, or until tender.
2	Set aside.
3	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.
4	Add the sun-dried tomatoes to the cooked rice.~ Cut the chicken breasts into thin cutlets.
5	Dip in lemon juice and coat with bread crumbs.
6	Heat olive oil in a frying pan.
7	Add the garlic and shallots and saute about two minutes.
8	Add chicken and brown for about 5 minutes on each side.
9	Mix the italian dressing and the peppercorns and add to the chicken.
10	Keep warm.~ Heat the beans and drain the liquid.
11	In a separate pan, steam peppers, asparagus, and snow peas for approximately 5 minutes.~ Line a platter with lettuce leaves.
12	Cover with a layer of rice, a layer of beans, a layer of vegetables and finally the chicken mixture.