Gabrielle Carteris's Chicken Nest With Tomatoes Beans And R

Recipe Ingredients

3 oz	85g	Tomatoes - sun-dried, chopped
14 oz	397g	Chicken broth
1 cup	160g / 5.6oz	Rice
4		Chicken breasts - boneless
3 oz	85g	Lemon juice
1 cup	146g / 5.1oz	Seasoned bread crumbs
2 tablespoons	30ml	Olive oil
3		Garlic cloves - peeled/crushed
6		Shallots - peeled/chopped
1/2 cup	118ml	Italian dressing
1 1/2 oz	42g	Green peppercorns
1 1/2 cups	240g / 8.5oz	Cooked beans
2		Red peppers - medium-size
2 cups	474ml	Asparagus tips
1 cup	237ml	Snow peas
		Lettuce leaves - assorted

Recipe 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.

Source:
Emeril Lagasse

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