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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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (21%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 521
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