• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Gabrielle Carteris's Chicken Nest with Tomato

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

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

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