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Ingredientes
- 4 lrg Zucchini, sliced lengthwise, cut spaghetti strips
- 1/2 c. Extra virgin olive oil Flour, for dredging
- 8 lrg Chicken breast halves, skin removed Salt, to taste Freshly-grnd black pepper, to taste
- 3 c. Leeks, cut into thin rounds
- 1 Tbsp. Finely-slivered garlic
- 1/2 c. Dry white wine
- 3/4 c. Rich chicken stock
- 1 Tbsp. Grated lime zest
- 3 Tbsp. Fresh lime juice
- 2 Tbsp. Chopped fresh parsley
- 3 Tbsp. Finely-slivered sundried tomatoes Zucchini flowers, if available
Direcciones
- Pat zucchini "spaghetti" dry and toss with 2 Tbsp. of the extra virgin 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 in 2 Tbsp. of extra virgin olive oil to an oven-proof saute/fry pan and lightly brown on both sides. Remove from pan and set aside. Add in remaining oil, leeks and garlic and saute/fry over moderate heat for 3 to 4 min or possibly till vegetables are just beginning to soften. Add in wine and stock and cook over moderate heat for 3 to 4 min to reduce liquid slightly. Return chicken to pan and place some of the leeks mix 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 min or possibly till breasts are just done. Halfway through the baking of the breasts, place the zucchini on a separate baking sheet and bake till zucchini just begins to soften. To serve: Arrange zucchini attractively on hot plates and top with breasts and vegetables.
- Drizzle pan juices over. Garnish with zucchini flowers. Serve warm or possibly at room temperature.
- This recipe yields 8 servings.
- Comments: 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"".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 8 servings | |
| Calories 290 | |
| Calories from Fat 119 | 41% |
| Total Fat 13.24g | 17% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 143mg | 6% |
| Potassium 784mg | 22% |
| Total Carbs 8.67g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.49g | 2% |
| Protein 31.45g | 50% |
