Chicken-Rice-And-Black-Olive-Stuffed Lettuce Bundles

Name: Chicken-Rice-And-Black-Olive-Stuffed Lettuce Bundles
Total time: 30 min
Yield: 4 servings
Ingredients: 1 boneless, skinless chicken breast (about 8 ounces), split; 1 1/2 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; 1/4 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)

By Molly O'Neill

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

1boneless, skinless chicken breast (about 8 ounces), split
1½cups cooked white rice
2teaspoons dried thyme
2tablespoons, plus 2 teaspoons pitted and chopped imported black olives
1red bell pepper, cored and diced very small
2ribs celery, diced very small
¼cup chopped Italian parsley
6large cloves garlic, peeled and minced
2teaspoons grated lemon zest
4teaspoons kosher salt
Freshly ground pepper to taste
12large romaine lettuce leaves
4scallions, green part only, leaves separated and halved or quartered if large
Roasted-lemon-and-garlic steaming liquid (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Place the bundles in a steamer, cover and steam over the liquid for 15 minutes. Divide among 4 plates and serve immediately.