Chicken Rice And Black Olive Stuffed Lettuce Bundles Recipes

CHICKEN-RICE-AND-BLACK-OLIVE-STUFFED LETTUCE BUNDLES

Steps:

• Place the chicken in a food processor and process until chicken forms a smooth paste. Scrape it into a medium-size mixing bowl and stir in the rice, thyme, olives, red pepper, celery, parsley, garlic, lemon zest, salt and pepper.
• Steam the lettuce leaves and the scallions over the lemon garlic liquid just until wilted; this will only take a few seconds. Remove the steaming liquid from the heat. Cut the tapered ends off of the lettuce leaves, leaving a large circle of leaf. Cut out the heavy center stems and overlap the lettuce where the stems were.
• Place a scant 3 tablespoons of the filling in the center of each leaf. Lift the lettuce up around the filling and tie each one with a scallion leaf; they should look like little drawstring bags.
• Place the bundles in a steamer, cover and steam over the liquid for 15 minutes. Divide among 4 plates and serve immediately.

BLACK RASPBERRY GLAZED CHICKEN WITH WILD RICE STUFFING

Steps:

• Sprinkle chicken with salt, paprika and garlic powder. Set aside.
• Prepare rice according to package directions, substituting broth for water.
• Toss rice with almonds. Set aside.
• Heat jam, oj concentrate, honey and orange peel in saucepan until blended.
• Place some rice on one breast,.
• Roll and secure with toothpicks.
• Dust with flour.
• Repeat with remaining breasts.
• Melt butter in 9x13 pan and roll breasts in butter.
• Bake 40 minutes at 325º.
• Baste with glaze and continue baking and basting until tender, approximately 30 minutes.
• Serve with additional rice, if desired.

RAISIN RICE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
• Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

SZECHUAN CHICKEN (OR TOFU) IN LETTUCE BUNDLES (SOLO COOKING)

Steps:

• Chefs comment: The cooking for this stir-fry moves rather quickly so have your ingredients prepared and ready before you begin cooking.
• Place a large nonstick skillet over high heat for two minutes. Add the oil and swirl oil to coat the pan. Add the chicken, peppers, celery and ginger to the pan and cook for three minutes until the chicken is opaque.
• Stir the garlic and sugar/Splenda into the pan. Add the soy sauce, vinegar, red pepper flakes (and bean sprouts, if using) and cook an additional minute.
• Toss in the scallions and peanuts. Take pan off the heating element.
• Place half of the stir fry into the cup of each lettuce leaf (towards the bottom). Tuck in the sides of the lettuce leaves so it looks a bit like an open envelope. Roll the bundle so that it looks a bit like an egg roll or burrito.
• Enjoy!
• For Vegetarian use the tofu.