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Ingredients
- 3 ounce Tomatoes,sun-dry,minced
- 14 ounce Chicken broth
- 1 c. Rice
- 4 x Chicken breasts,boneless
- 3 ounce Lemon juice
- 1 c. Seasoned bread crumbs
- 2 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves,peeled/crushed
- 6 x Shallots,peeled/minced
- 1/2 c. Italian dressing
- 1 1/2 ounce Green peppercorns
- 1 1/2 c. Cooked beans
- 2 x Red peppers,medium-size
- 2 c. Asparagus tips
- 1 c. Snow peas Lettuce leaves,assorted
Directions
- 1. In a frying pan, saute/fry sun-dry tomatoes in their own oil for five min, or possibly till tender. Set aside. In a separate pot, bring chicken broth to a boil, add in rice, and cook, covered, over low heat for 45 min, or possibly till all the broth has been absorbed. Add in the sun-dry tomatoes to the cooked rice.
- 2. Cut the chicken breasts into thin cutlets. Dip in lemon juice and coat with bread crumbs. Heat extra virgin olive oil in a frying pan. Add in the garlic and shallots and saute/fry about two min. Add in chicken and brown for about 5 min on each side. Mix the Italian dressing and the peppercorns and add in to the chicken. Keep hot.
- 3. Heat the beans and drain the liquid.
- In a separate pan, steam peppers, asparagus, and snow peas for approximately 5 min.
- 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 mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 574g | |
| Recipe makes 4 servings | |
| Calories 728 | |
| Calories from Fat 271 | 37% |
| Total Fat 30.38g | 38% |
| Saturated Fat 6.53g | 26% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 939mg | 39% |
| Potassium 895mg | 26% |
| Total Carbs 74.32g | 20% |
| Dietary Fiber 7.2g | 24% |
| Sugars 8.0g | 5% |
| Protein 39.83g | 64% |
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