INGREDIENTS

INSTRUCTIONS

TOMATO COULIS
In medium-size bowl, combine chicken, bread crumbs, onions, thyme, salt and
pepper; set aside.
In 8-quart saucepot, heat 1 1/2 inches water to boiling over high heat.
Reduce heat to medium; with tongs, dip romaine leaves, one at a time, into
boiling water for 10 seconds to blanch. Place blanched romaine leaves
between paper towels to dry. Reserve saucepot and hot water.
Shape 1/4 cup chicken mixture into a 4-inch oval. Repeat with remaining
chicken mixture to make a total of 11 more oval patties. On work surface,
spread out one romaine leaf, vein side up with stem pointing toward you.
Place 1 chicken patty in center of leaf. Fold the sides and stem end of the
leaf over patty and roll up leaf away from you to enclose chicken patty.
Repeat process with remaing romaine leaves and chicken patties.
In reserved saucepot, place a wire rack or steaming basket and add 1 1/2
inches water; place romaine-wrapped chicken on rack. Cover and heat water
in saucepot to boiling over high heat. Reduce heat to low and steam chicken
until cooked through--about 15 to 20 minutes. If using an automatic
steamer, follow directions.
Meanwhile, prepare Tomato Coulis: In food processor fitted with chopping
blade, process tomatoes, olive oil, rice-wine vinegar, sugar and salt until
well combined.
For each serving, place 2 1/2 tablespoons of Tomato Coulis on a plate. With
tongs, remove chicken patties to cutting board. Cut each patty crosswise
into 4 slices. Arrange 2 sliced patties on tomato Coutls. Repeat with
remaining Tomato Coulis and chicken patties. Garnish each plate with thyme
leaves, if desired.
Recipe by: Country Living (March 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998

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