Chicken Breasts with Garden Vegetables Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Main Dishes

Chicken Breasts with Garden Vegetables

From Dorothy McNett's recipes at Use extra virgin olive oil for great flavor, but do not let the pan get so hot that it smokes. This is a saute, not a high heat method of cooking as we do not want to cause the olive oil to turn bitter due to extra high heat.

2-3 small zucchini or other summer squash
extra virgin olive oil for brushing
1/2 or more of pound fresh mozzarella, cubed
1 teaspoon freshly chopped oregano
sea salt
freshly ground peppercorns
1/2 cup extra virgin olive oil
4-5 boneless, skinless chicken half breasts (cutlets)
fresh parsley or other herbs, for garnish

Preheat oven to 375 degrees. Slice zucchini into long strips about 1/4 inch thick. Brush each strip with a little olive oil. Heat a heavy bottomed saute or fry pan, add the zucchini strips. Cook a few minutes, turning until just beginning to brown. Place them in a baking casserole. Top with the diced cheese, oregano, salt, pepper and 6 tablespoons of the olive oil. Set aside. Season the chicken breasts with sprinkles of salt and pepper. Reheat the saute pan over medium high heat, adding the remaining olive oil to coat the bottom. Add chicken to skillet and lightly brown about 3 minutes on each side. Tuck the chicken into the zucchini mixture. Bake 12-15 minutes until lightly browned. Serve with snipped fresh herbs on the top.

Recipe created 2004-08-09.

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