Warm Chicken Salad with Red Onions and Rice

Description
Makes 6 servings.

Ingredients

 * 6 boneless, skinless chicken breast halves (about 2-1/4 pounds)
 * 1 tablespoon dried oregano
 * 1/2 teaspoon ground black pepper
 * 1/2 teaspoon salt
 * 1 tablespoon olive oil
 * 1 medium-size red bell pepper, cut into julienned strips
 * 1 small red onion, sliced
 * 1/3 cup low-sodium chicken broth
 * 2 tablespoons balsamic vinegar
 * 2 tablespoons drained capers (optional)
 * 1 tablespoon white wine
 * 2 teaspoons sugar
 * 3 cups cooked rice (cooked without salt and fat)
 * 6 large romaine lettuce leaves
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Sprinkle chicken with oregano, black pepper and salt. Heat oil in large skillet over medium-high heat until hot; add chicken. Cook about 7 minutes on each side or until brown and no longer pink in center. Remove chicken; keep warm.

Add red pepper and onion to skillet; cook and stir 2 to 3 minutes or until crisp-tender. Stir in broth, vinegar, capers, wine and sugar; cook 3 to 4 minutes or until thickened slightly.

Combine rice with broth mixture in large bowl; toss. Place 1 lettuce leaf on each plate; arrange rice mixture over lettuce. Slice chicken; fan over rice.