1 no ingredients
Directions
4 lg Zucchini* (Note In
: Directions)
1/2 c Olive Oil
: Flour For Dredging
8 lg Chicken Breasts -- halved,
: skin removed
: Salt And Freshly Ground
: Black Pepper
3 c Leeks, Cut Into Thin Rounds
1 TB Finely Slivered Garlic
1/2 c Dry White Wine
3/4 c Rich Chicken Stock
1 TB Grated Lime Zest
3 TB Fresh Lime Juice
2 TB Fresh Parsley -- minced
3 TB Finely Slivered Sundried
: Tomatoes
: Garnish--
: Zucchini Flowers If
: Available
*Sliced lengthwise and cut into spaghetti strips.
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 -
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 400 degree 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 serving
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9739
Servings: 1 servings
Breast Of Chick. W/ Leeks & Lime On Zucchini Recipe brought to you by Recipe Ideas
Categories: Vegetable; Zucchini
The History of Recipes
Experts have tracked the existance of recipes back into ancient history, at least as far back into history as the ancient Egyptians, and possibly even further. However, mostly, these old recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
Later on, in Roman times 25BC a man called Apicius created a number of scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius informs us how the ancient cooks used many different spices, including some that we all recognise like basil, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from the Middle-East, such as coriander, basil and rosemary. These new herbs and spices caused a torrent in recipe books, the majority of which are now in private cookery archives. By the arrival of the 1900s, cooking publications were in great demand, mostly due to increased literacy, more free time and disposable income. |
We hope you enjoy this Breast Of Chick. W_ Leeks & Lime On Zucchini recipe.
