Gabrielle Carteris's Chicken Nest With Tomatoes Beans & R

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.