Categories: Poultry 
      Yield: 4 servings 
  
      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.