Chicken Baked With Leeks On Zucchini "spaghet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Appetizers, Chicken | 8 | Servings |
INGREDIENTS
| 4 | Zucchini, sliced lengthwise | |
| Cut into spaghetti strips | ||
| 1/2 | c | Olive oil |
| Flour for dredging | ||
| 8 | Halved chicken breasts, skin | |
| removed | ||
| Salt | ||
| Freshly ground black pepper | ||
| 3 | c | Leeks cut into thin rounds |
| 1 | T | Finely slivered garlic |
| 1/2 | c | Dry white wine |
| 3/4 | c | Rich chicken stock |
| 1 | T | Grated lime zest |
| 3 | T | Fresh lime juice |
| 2 | T | Minced fresh parsley |
| 3 | T | Finely slivered sundried |
| tomatoes | ||
| Garnish: zucchini flowers |
INSTRUCTIONS
BREAST OF CHICKEN BAKED WITH LEEKS AND LIME ON ZUCCHINI "SPAGHETTI"This simple, delicious oven-roasted chicken oozes with tart, citrusy flavors. This makes a nice dish for a buffet and helps make use of the summer zucchini glut! 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 remainingoil, 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 400degree 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 servingsCOOKING RIGHT SHOW #CR9739 TV FOOD NETWORK Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov 09, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 61.8mg
Potassium: 595.4mg
Carbohydrates: 12.7g
Fiber: 2.8g
Sugar: 6.5g
Protein: 2.9g