| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
oz |
Tomatoes, sun-driedchopped |
| 14 |
oz |
Chicken broth |
| 1 |
c |
Rice |
| 4 |
|
Chicken breasts, boneless |
| 3 |
oz |
Lemon juice |
| 1 |
c |
Seasoned bread crumbs |
| 2 |
T |
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
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.~ 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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