Recipe - Breast Of Chick W Leeks And Lime On Zucchini Spahgetti

4 lg Zucchini* (Note In
Directions)
One half cup Olive Oil
Flour For Dredging
8 lg Chicken Breasts; halved,
skin removed
Salt And Freshly Ground
Black Pepper
3 cup Leeks, Cut Into Thin Rounds
1 tablespoon Finely Slivered Garlic
One half cup Dry White Wine
Three fourths cup Rich Chicken Stock
1 tablespoon Grated Lime Zest
3 tablespoon Fresh Lime Juice
2 tablespoon Fresh Parsley; minced
3 tablespoon 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

Posted to MCRecipe Digest V1 #274

Date: Sat, 2 Nov 1996 16:44:35 0500 (EST)

From: Bill Spalding billspa@icanect.net

NOTES : show 10/31