Try this Gabrielle Carteriss Chicken Nest with Tomato recipe, or contribute your own.
Suggest a better description1. 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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Serving Size: 1 Serving (433g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 521 | ||
Calories from Fat: 110 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 917.1mg | 32 % | |
Potassium 875.9mg | 23 % | |
Total Carbohydrate 87.5g | 26 % | |
Dietary Fiber 11.6g | 47 % | |
Sugars, other 75.9g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
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