Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
3 x ca. 30 g | Tomatoes, sun-dried, chopped |
14 x ca. 30 g | chicken broth |
1 Tasse | rice |
4 | Chicken breasts, boneless |
3 x ca. 30 g | lemon juice |
1 Tasse | bread crumbs Seasoned |
2 Esslöffel | olive oil |
3 | Garlic cloves, peeled/crushed |
6 | shallots peeled, chopped |
1/2 Tasse | Italian dressing |
1 1/2 x ca. 30 g | peppercorns green |
1 1/2 Tasse | beans cooked |
2 | Red peppers, medium-size |
2 Tasse | Asparagus tips |
1 Tasse | 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.
|
|
Anmerkungen zum Rezept:
keine |