Gabrielle Carteris’s Chicken Nest With Tomatoes, Beans & Rice
Description
A hearty layered dish featuring breaded chicken cutlets, cooked rice, beans, and steamed vegetables. Topped with a peppercorn and Italian dressing sauce, this recipe creates a flavorful and satisfying main course. The combination of textures and warm spices makes it a comforting meal for any occasion.Ingredients
Directions
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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 boil, add rice, and cook, covered, over low 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.
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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.
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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.
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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 352.5kcal
- % Daily Value *
- Total Fat 14.7g23%
- Saturated Fat 3.5g18%
- Cholesterol 77.9mg26%
- Sodium 206.5mg9%
- Total Carbohydrate 24.2g9%
- Dietary Fiber 4.0g16%
- Sugars 4.0g
- Protein 28.2g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chicken, rice, beans, sun-dried tomatoes, peppercorns, italian dressing, layered dish, main course, asparagus, snow peas, red peppers, garlic, shallots, lemon juice, bread crumbs
