Instructions: 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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