| Recipe: | Gabrielle Carteris's Chicken Nest with Tomato |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 4 |
| Difficulty: | N/A |
| Ingredients: | 3 oz tomatoes ,sun-dried,chopped
14 oz chicken broth
1 cup(s) rice
4 chicken breast s,boneless
3 oz lemon juice
1 cup(s) Seasoned bread crumbs
2 tbsp olive oil
3 garlic cloves ,peeled/crushed
6 shallots ,peeled/chopped
1/2 cup(s) italian dressing
1 1/2 oz green pepper corns
1 1/2 cup(s) Cooked beans
2 red pepper s,medium-size
2 cup(s) asparagus tips
1 cup(s) snow peas
lettuce leaves,assorted
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| Directions: | 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 brothto 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 witha 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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