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.