Gabrielle Carteris’S Chicken Nest With Tomato
Description
This elegant dish features breaded chicken cutlets simmered in a peppercorn and Italian dressing sauce. It is served over a base of rice, sun-dried tomatoes, and cooked beans, topped with steamed asparagus, snow peas, and red peppers. The layers are arranged on a bed of lettuce for a visually appealing and flavorful presentation.Ingredients
Directions
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Lettuce leaves,assorted 1.
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In a frying pan, saute sun-dried tomatoes in their own oil for five minutes, or until tender.
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Set aside.
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In a separate pot, bring chicken broth to a
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boil ,
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add rice, and
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cook , covered, over low
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heat for 45 minutes, or until all the broth has been absorbed.
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Add the sun-dried tomatoes to the cooked rice.~ 2.
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Cut the chicken breasts into thin cutlets.
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Dip in lemon juice and coat with bread crumbs.
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Heat olive oil in a frying pan.
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Add the garlic and shallots and saute about two minutes.
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Add chicken and brown for about 5 minutes on each side.
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Mix the Italian dressing and the peppercorns and add to the chicken.
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Keep warm.~ 3.
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Heat the beans and drain the liquid.
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In a separate pan, steam peppers, asparagus, and snow peas for approximately 5 minutes.~ 4.
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Line a platter with lettuce leaves.
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Cover with a layer of rice, a layer of beans, a layer of vegetables and finally the chicken mixture
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1410.3kcal
- % Daily Value *
- Total Fat 58.7g91%
- Saturated Fat 13.8g69%
- Cholesterol 311.5mg104%
- Sodium 826.0mg35%
- Total Carbohydrate 96.6g33%
- Dietary Fiber 16.0g64%
- Sugars 16.1g
- Protein 112.6g226%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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