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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Breast Of Chick With Leeks And Lime On Zucchini Spahgetti

Date Added: January 04, 2014


4 Zucchini 4 Zucchini* (Note In Directions)
1/2 Cup Olive Oil 1/2 Cup Olive Oil *Note
1 Unit Flour 1 Unit Flour For Dredging
8 Chicken Breasts 8 Chicken Breasts halved, skin removed
1 Unit Pepper 1 Unit Salt And Freshly Ground Black Pepper
3 Cups Leeks 3 Cups Leeks Cut Into Thin Rounds
1 Tablespoon Garlic 1 Tablespoon Finely Slivered Garlic
1/2 Cup Dry White Wine 1/2 Cup Dry White Wine
3/4 Cup Chicken Stock 3/4 Cup Rich Chicken Stock
1 Tablespoon Lime 1 Tablespoon Grated Lime Zest
3 Tablespoons Fresh Lime Juice 3 Tablespoons Fresh Lime Juice
2 Tablespoons Fresh Parsley 2 Tablespoons Fresh Parsley minced
3 Tablespoons Dried Tomatoes 3 Tablespoons Finely Slivered Sundried Tomatoes
1 Unit Zucchini 1 Unit Zucchini Flowers If Available
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1. *Sliced lengthwise and cut into spaghetti strips.

2. Pat zucchini "spaghetti" dry and toss with 2 tablespoons of the olive oil.

3. Season lightly with salt and pepper and set aside.

4. Lightly flour chicken breasts and shake off excess.

5. Season with salt and pepper. Add 2 tablespoons of olive oil to an oven proof saute pan and lightly brown on both sides.

6. 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.

7. Add wine and stock and cook over moderate heat for 3 - 4 minutes to reduce liquid slightly.

8. Return chicken to pan and place some of the leeks mixture on top of breasts.

9. Season lightly and sprinkle lime zest, juice, parsley and sundried tomatoes over and around breasts.

10. Place pan uncovered in a preheated 400 degree oven and bake for 5 - 7 minutes or until breasts are just done.

11. Halfway through the baking of the breasts, place the zucchini on a separate baking sheet and bake until zucchini just begins to soften.

12. To serve: Arrange zucchini attractively on warm plates and top with breasts and vegetables.

13. Drizzle pan juices over. Garnish with zucchini flowers.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Sulfites, Garlic, Fructose Malabsorption, Olive Oil allergies.
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