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Breast of Chick. with Leeks and Lime on Zucchini

 

.
21

Yield

6

servings

Prep

15

min

Cook

45

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

4 large zucchini
½ cup olive oil
1 x all-purpose flour
for dredging
*
8 large chicken breasts
halved,, : skin removed, :
*
1 x salt
to taste
*
1 x black pepper
to taste
*
3 cups leeks
cut into thin rounds
1 tablespoon garlic
finely slivered
½ cup white wine
dry
*
¾ cup chicken
stock
1 tablespoon limes
zest grated
*
3 tablespoons lime juice
2 tablespoons parsley leaves
minced
3 tablespoons tomatoes
finely slivered sundried, *sliced lengthwise and cut into spaghetti strips.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 33354% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 47mg 2%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 21g
Vitamin A 26% Vitamin C 77%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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