[onlypaid]
by Chef John Guinivere
Summary: Grape Leaves Stuffed with Rice and Chicken Mixture
Cooking time (duration): 10 minutes
Number of servings (yield): 2
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Ingredients
- 1 Jar Grape Leaves
- 2 Chicken Breasts
- Lemon Pepper
- 2 Cups Basmatti Rice
- Poppy Seeds
- 1 Tomato
- 1 Avocado
- 1/5 Cup Kalamata Olives
- 2 Cloves Garlic – diced
- ¼ Cup Parmesan Cheese
- ¼ Cup Pine Nuts
- ¼ Cup Seasoned Artichoke Hearts – Sliced
- 1 Lemon – Squeezed
- 4 Tbsp. Balsamic Vinegar
- ¼ Cup Extra Virgin Olive Oil
Instructions
- Unwrap grape leaves once removed from Jar, being careful to not tear the leaves
- Render pan hot, over high heat
- Take chicken breasts and butterfly. Season chicken breasts with lemon Pepper and add to pan, seasoning the other side once in pan
- Once chicken is seared on both sides, remove from pan and set aside
- Dice tomato and add to mixing bowl with poppy seeds, sliced avocado, parmesan cheese, pine nuts, kalamatta olives.
- Add Chicken, sliced artichoke hearts and squeezed lemon. Add in Balsamic vinegar and olive oil, mix well
- Lay grape leaves out flat on cutting board. Place a scoop of stuffing in center of leaf, fold leaf in to center, then roll tight.
To Serve:
- On rectangular serving plate, place Stuffed Grape Leaves diagonally across plate
- Slice fresh lime and lemon, set on side of grape leaves
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