| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Poultry | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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