Ingredients
- 1 boneless, skinless chicken breast (about 8 ounces), split
- 1 ½ cups cooked white rice
- 2 teaspoons dried thyme
- 2 tablespoons, plus 2 teaspoons pitted and chopped imported black olives
- 1 red bell pepper, cored and diced very small
- 2 ribs celery, diced very small
- ¼ cup chopped Italian parsley
- 6 large cloves garlic, peeled and minced
- 2 teaspoons grated lemon zest
- 4 teaspoons kosher salt
- Freshly ground pepper to taste
- 12 large romaine lettuce leaves
- 4 scallions, green part only, leaves separated and halved or quartered if large
- Roasted-lemon-and-garlic steaming liquid (see recipe)
- Nutritional Information
Nutritional analysis per serving (4 servings)
208 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 16 grams protein; 41 milligrams cholesterol; 1529 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- 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.
30 minutes
Dining and Cooking