Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Tomatoes,sun-dried,chopped 6 Shallots,peeled/chopped
14 oz Chicken broth 1/2 c Italian dressing
1 c Rice 1 1/2 oz Green peppercorns
4 Chicken breasts,boneless 1 1/2 c Cooked beans
3 oz Lemon juice 2 Red peppers,medium-size
1 c Seasoned bread crumbs 2 c Asparagus tips
2 T Olive oil 1 c Snow peas
3 Garlic cloves,peeled/crushed Lettuce leaves,assorted

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.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94

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