Gabrielle Carteris's Chicken Nest with Tomatoes Beans and R

• 3 ounces tomatoes un-dried
• 14 ounces chicken broth
• 1 cup rice
• 4 each chicken breasts boneless
• 3 ounces lemon juice
• 1 cup bread crumbs seasoned
• 2 tablespoons olive oil
• 3 ea Garlic clove garlic cloves crushed
• 6 each shallots
• 1/2 cup salad dressing, italian
• 1 1/2 ounces green peppercorns
• 1 1/2 cups beans cooked
• 2 each sweet red bell peppers medium-size
• 2 cups asparagus tips
• 1 cup snow pea pods
• 1 x lettuce leaves

1. In a frying pan, saute sun-dried tomatoes in their own oil for five Set aside.
2. 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.
3. Add the sun- dried tomatoes to the cooked rice.
4. ~ 2.
5. Cut the chicken breasts into thin cutlets.
6. Dip in lemon juice and coat with bread crumbs.
7. Heat olive oil in a frying pan.
8. Add the garlic and shallots and saute about two minutes.
9. Add chicken and brown for about 5 minutes on each side.
10. Mix the Italian dressing and the peppercorns and add to the chicken.
11. Keep warm.
12. ~ 3.
13. Heat the beans and drain the liquid.
14. In a separate pan, steam peppers, asparagus, and snow peas for approximately 5 minutes.
15. ~ 4.
16. Line a platter with lettuce leaves.
17. Cover with a layer of rice, a layer of beans, a layer of vegetables and finally the chicken mixture.

tomatoes, chicken broth, rice, chicken breasts, lemon juice, bread crumbs seasoned, olive oil, garlic, shallots, salad dressing, beans cooked, sweet red bell peppers, snow pea pods

Taken from recipeland.com/recipe/v/gabrielle-carteriss-chicken-nes-35302 (may not work)