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

Name: Chicken-Rice-And-Black-Olive-Stuffed Lettuce Bundles
Yield: 4 servings
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)

By Molly O’Neill

Updated September 22, 2015

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

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Ingredients

Yield:4 servings

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)

Ingredient Substitution Guide

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.