Chicken in Lettuce Leaves

• 3 cups cooked chicken
• 1 1/2 cups finely chopped onions
• 3/4 cup finely chopped green pepper
• 6 tablespoons butter
• 1 can (4 ounces) green chilies, seeded and finely chopped
• 1 to 2 tablespoons fresh hot chili pepper, finely chopped
• 1 1/2 cups cooked rice
• 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup Cognac
• 1/2 cup chicken broth, if needed
• 1/4 cup chopped parsley
• 3/4 cup toasted slivered almonds
• 2 heads chilled iceberg lettuce

1. Cut the chicken into small dice.
2. Saute the onions and green peppers in butter over medium heat until they begin to soften; do not brown.
3. Add the chilies, hot pepper, rice, and chicken, and toss well.
4. Cover and cook over low heat for 4 to 5 minutes.
5. Then add the basil, salt, pepper, Cognac, and chicken broth, if additional moisture is needed.
6. Taste for seasoning and heat through.
7. Place in a bowl and garnish with parsley and almonds.
8. Arrange chilled lettuce leaves in another serving dish.
9. Invite guests to serve themselves: spoon some of the chicken mixture onto a cold lettuce leaf and roll it up.

chicken, onions, green pepper, butter, green chilies, hot chili pepper, rice, fresh basil, salt, freshly ground black pepper, cognac, chicken broth, parsley, almonds

Taken from www.cookstr.com/recipes/chicken-in-lettuce-leaves (may not work)