Breast of Chick. with Leeks & Lime on Zucchini Spahgetti
Yield
8 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
zucchini
sliced lengthwise and cut into spaghetti strips |
|
| ½ | cup |
olive oil
|
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 8 | large |
chicken breasts
halved, skin removed |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | cups |
leeks
cut into thin rounds |
|
| 1 | tablespoon |
garlic
finely slivered |
|
| ½ | cup |
white wine
dry |
*
|
| ¾ | cup |
chicken broth
|
|
| 1 | tablespoon |
lime zest
grated |
|
| 3 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
| 3 | tablespoons |
sundried tomatoes
finely slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
zucchini
sliced lengthwise and cut into spaghetti strips |
|
| 118 | ml |
olive oil
|
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 8 | large |
chicken breasts
halved, skin removed |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 7.1E+2 | ml |
leeks
cut into thin rounds |
|
| 15 | ml |
garlic
finely slivered |
|
| 118 | ml |
white wine
dry |
*
|
| 177 | ml |
chicken broth
|
|
| 15 | ml |
lime zest
grated |
|
| 45 | ml |
lime juice
|
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 45 | ml |
sundried tomatoes
finely slivered |
|
Directions
Pat zucchini spaghetti dry and toss with 2 tablespoons of the olive oil. Season lightly with salt and pepper and set aside.
Lightly flour chicken breasts and shake off excess. Season with salt and pepper. Add 2 tablespoons of olive oil to an oven proof sauté pan and lightly brown on both sides. Remove from pan and set aside. Add remaining oil, leeks and garlic and sauté over moderate heat for 3 to 4 minutes or until vegetables are just beginning to soften. Add wine and stock and cook over moderate heat for 3 to 4 minutes to reduce liquid slightly.
Return chicken to pan and place some of the leeks mixture on top of breasts. Season lightly and sprinkle lime zest, juice, parsley and sundried tomatoes over and around breasts. Place pan uncovered in a preheated 400℉ (200℃) oven and bake for 5 to 7 minutes or until breasts are just done.
Halfway through the baking of the breasts, place the zucchini on a separate baking sheet and bake until zucchini just begins to soften.
To serve: Arrange zucchini attractively on warm plates and top with breasts and vegetables. Drizzle pan juices over. Garnish with zucchini flowers. Serve hot or at room temperature.
