Recipe - Gabrielle Carteriss Chicken Nest With Tomato

3 ounce Tomatoes,sundried,chopped
14 ounce Chicken broth
1 cup Rice
4 Chicken breasts,boneless
3 ounce Lemon juice
1 cup Seasoned bread crumbs
2 tablespoon Olive oil
3 Garlic cloves,peeled/crushed
6 Shallots,peeled/chopped
One half cup Italian dressing
1 One half ounce Green peppercorns
1 One half cup Cooked beans
2 Red peppers,mediumsize
2 cup Asparagus tips
1 cup Snow peas
Lettuce leaves,assorted

1. In a frying pan, saute sundried 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 sundried 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini