Recipe - Chicken In Lettuce Packets

1 pound Ground chicken
2/3 cup Backaged unseasoned bread
crumbs; (1 cup)
3 Caneach green onions; finely
chopped
1 tablespoon Fresh thyme leaves; OR
1 teaspoon Dried thyme leaves
Three fourths teaspoon Salt
One fourth teaspoon Ground black pepper
12 lg Romaine lettuce leaves

TOMATO COULIS
5 Plum tomatoes; peel,
quarter, seed
2 teaspoon Olive oil
1 teaspoon Ricewine vinegar
One half teaspoon Sugar
One fourth teaspoon Salt; (1 cup)
Fresh thyme leaves; optional

In mediumsize bowl, combine chicken, bread crumbs, onions, thyme, salt and
pepper; set aside.

In 8quart saucepot, heat 1 One half inches water to boiling over high heat.
Reduce heat to medium; with tongs, dip romaine leaves, one at a time, into
boiling water for 10 seconds to blanch. Place blanched romaine leaves
between paper towels to dry. Reserve saucepot and hot water.

Shape One fourth cup chicken mixture into a 4inch oval. Repeat with remaining
chicken mixture to make a total of 11 more oval patties. On work surface,
spread out one romaine leaf, vein side up with stem pointing toward you.
Place 1 chicken patty in center of leaf. Fold the sides and stem end of the
leaf over patty and roll up leaf away from you to enclose chicken patty.
Repeat process with remaing romaine leaves and chicken patties.

In reserved saucepot, place a wire rack or steaming basket and add 1 1/2
inches water; place romainewrapped chicken on rack. Cover and heat water
in saucepot to boiling over high heat. Reduce heat to low and steam chicken
until cooked throughabout 15 to 20 minutes. If using an automatic
steamer, follow directions.

Meanwhile, prepare Tomato Coulis: In food processor fitted with chopping
blade, process tomatoes, olive oil, ricewine vinegar, sugar and salt until
well combined.

For each serving, place 2 One half tablespoons of Tomato Coulis on a plate. With
tongs, remove chicken patties to cutting board. Cut each patty crosswise
into 4 slices. Arrange 2 cut or sliced up patties on tomato Coutls. Repeat with
remaining Tomato Coulis and chicken patties. Garnish each plate with thyme
leaves, if desired.

Recipe by: Country Living (March 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 22,
1998