Instructions: In medium-size bowl, combine chicken, bread crumbs, onions, thyme, salt and pepper; set aside.

In 8-quart saucepot, heat 1 1/2 inches water to boiling over high heat.

Reduce heat to medium; with tongs, dip romaine leaves, one at a time, into boiling water for 10 seconds to blanch. Place blanched romaine leaves between paper towels to dry. Reserve saucepot and hot water.

Shape 1/4 cup chicken mixture into a 4-inch oval. Repeat with remaining chicken mixture to make a total of 11 more oval patties. On work surface, spread out one romaine leaf, vein side up with stem pointing toward you.

Place 1 chicken patty in center of leaf. Fold the sides and stem end of the leaf over patty and roll up leaf away from you to enclose chicken patty.

Repeat process with remaing romaine leaves and chicken patties.

In reserved saucepot, place a wire rack or steaming basket and add 1 1/2 inches water; place romaine-wrapped chicken on rack. Cover and heat water in saucepot to boiling over high heat. Reduce heat to low and steam chicken until cooked through-about 15 to 20 minutes. If using an automatic steamer, follow directions.

Meanwhile, prepare Tomato Coulis: In food processor fitted with chopping blade, process tomatoes, olive oil, rice-wine vinegar, sugar and salt until well combined.

For each serving, place 2 1/2 tablespoons of Tomato Coulis on a plate. With tongs, remove chicken patties to cutting board. Cut each patty crosswise into 4 slices. Arrange 2 sliced patties on tomato Coutls. Repeat with remaining Tomato Coulis and chicken patties. Garnish each plate with thyme leaves, if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.