Name: Breast of Chick W/ Leeks and Lime on Zucchini "Spahgetti"
Ingredients: 4 lg Zucchini* (Note In Directions); 1/2 c Olive Oil; Flour For Dredging; 8 lg Chicken Breasts; halved, skin removed; Salt And Freshly Ground Black Pepper; 3 c Leeks, Cut Into Thin Rounds; 1 tb Finely Slivered Garlic; 1/2 c Dry White Wine; 3/4 c Rich Chicken Stock; 1 tb Grated Lime Zest; 3 tb Fresh Lime Juice; 2 tb Fresh Parsley; minced; 3 tb Finely Slivered Sundried Tomatoes; Zucchini Flowers If Available

CATEGORY	CUISINE	TAG	YIELD
Meats		New text im, Cooking rig	1	Servings

INGREDIENTS

4	lg	Zucchini* (Note In Directions)
1/2	c	Olive Oil
		Flour For Dredging
8	lg	Chicken Breasts; halved, skin removed
		Salt And Freshly Ground Black Pepper
3	c	Leeks, Cut Into Thin Rounds
1	tb	Finely Slivered Garlic
1/2	c	Dry White Wine
3/4	c	Rich Chicken Stock
1	tb	Grated Lime Zest
3	tb	Fresh Lime Juice
2	tb	Fresh Parsley; minced
3	tb	Finely Slivered Sundried Tomatoes
		Zucchini Flowers If Available

INSTRUCTIONS

GARNISH
*Sliced lengthwise and cut into spaghetti strips.
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 saute pan and
lightly brown on both sides. Remove from pan and set aside. Add remaining
oil, leeks and garlic and saute over moderate heat for 3 - 4 minutes or
until vegetables are just beginning to soften. Add wine and stock and cook
over moderate heat for 3 - 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
degree oven and bake for 5 - 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.
Yield: 8 serving
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By     : COOKING RIGHT SHOW #CR9739
Posted to MC-Recipe Digest V1 #274
Date: Sat, 2 Nov 1996 16:44:35 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
NOTES : show 10/31

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