Breast Of Chicken Baked w Leeks & Lime On Zucchini Recipe - Cooking Index
Breast Of Chicken Baked w Leeks & Lime On Zucchini Recipe - Cooking Index
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! The original recipe title as listed is "Breast Of Chicken Baked With Leeks And Lime On Zucchini "Spaghetti"".
Type: Chicken, Poultry| 4 | Zucchini - sliced lengthwise, (large) cut spaghetti strips | |
| 1/2 cup | 118ml | Olive oil |
| Flour - for dredging | ||
| 8 | Chicken breast halves - skin removed (large) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 cups | 711ml | Leeks, cut into thin rounds |
| 1 tablespoon | 15ml | Finely-slivered garlic |
| 1/2 cup | 118ml | Dry white wine |
| 3/4 cup | 177ml | Rich chicken stock |
| 1 tablespoon | 15ml | Grated lime zest |
| 3 tablespoons | 45ml | Fresh lime juice |
| 2 tablespoons | 30ml | Minced fresh parsley |
| 3 tablespoons | 45ml | Finely-slivered sundried tomatoes |
| Garnish | ||
| Zucchini flowers - if available |
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 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 degree 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.
This recipe yields 8 servings.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9739 broadcast 01-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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