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Title: Gabrielle Carteris'S Chicken Nest With Tomatoes Beans And
Yield: 4 Servings

Ingredients

      3 oz tomatoes,sun-dried,chopped
     14 oz chicken broth
      1 c  rice
      4    chicken breasts,boneless
      3 oz lemon juice
      1 c  seasoned bread crumbs
      2 tb olive oil
      3    garlic cloves,peeled/crushed
      6    shallots,peeled/chopped
    1/2 c  italian dressing
  1 1/2 oz green peppercorns
  1 1/2 c  cooked beans
      2    red peppers,medium-size
      2 c  asparagus tips
      1 c  snow peas
      1    lettuce leaves,assorted

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.

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