| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
|
Medium Zucchini |
| 1/4 |
c |
Green Onion (chopped) |
| 1/4 |
c |
Flour |
| 1 |
tb |
Chili Powder |
|
|
Salt |
| 4 |
|
Chicken Breasts skinned,bone |
| 3 |
tb |
Butter |
|
|
Pepper |
| 1/4 |
lb |
Jack Cheese (sliced thin) |
INSTRUCTIONS
Preheat oven to to 350 degrees F. Shed the zucchini through the large
holes of the grater, then squeeze it firmly a handful at a time to extract
much of the juice (which would make the dish watery if left in). Discard
the juice, or add it to soup or sauce, or drink it. Toss the squeezed
zucchini with the green onion and set aside.
Heat the butter in a skillet over moderate heat. Toss the chicken breasts
in the flour mixture, shaking off so the excess falls off, then cook them
in the butter for about 3 to 4 minutes on each side, until lightly browned.
Arrange the chicken in a single layer in a buttered casserole and cover
each with a mound of the zucchini mixture. Sprinkle lightly with salt and
pepper and cover with slices of cheese. Bake uncovered for about 20
minutes, until the cheese is lightly browned and the chicken is cooked
through.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”