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Gabrielle carteris's chicken nest with tomatoes beans and
Artist: _ Yield: 4
Categories: Beans, Chicken, Poultry, Tomatoes, Vegetables Rating: no rating.
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Ingredients:
3 ozTomatoes, sun-dried, chopped
14 ozChicken broth
1 cupRice
4 Chicken breasts, boneless
3 ozLemon juice
1 cupSeasoned bread crumbs
2 tbspOlive oil
3 Garlic cloves, peeled/crushed
6 Shallots, peeled/chopped
1/2 cupItalian dressing
1 1/2 ozGreen peppercorns
1 1/2 cupCooked beans
2 Red peppers, medium-size
2 cupAsparagus tips
1 cupSnow peas
Lettuce leaves, assorted
Procedures:
1In a frying pan, saute sun-dried tomatoes in their own oil for five minutes, or until tender.
2Set aside.
3In 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.
4Add the sun-dried tomatoes to the cooked rice.~ Cut the chicken breasts into thin cutlets.
5Dip in lemon juice and coat with bread crumbs.
6Heat olive oil in a frying pan.
7Add the garlic and shallots and saute about two minutes.
8Add chicken and brown for about 5 minutes on each side.
9Mix the italian dressing and the peppercorns and add to the chicken.
10Keep warm.~ Heat the beans and drain the liquid.
11In a separate pan, steam peppers, asparagus, and snow peas for approximately 5 minutes.~ Line a platter with lettuce leaves.
12Cover with a layer of rice, a layer of beans, a layer of vegetables and finally the chicken mixture.
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