Ingredients
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2
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3
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4
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-
-
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300
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50
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-
-
-
-
-
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Directions
BBQ Chicken Breast With Zucchini Sauce, Sounds yummy! I haven’t made this yet but when I do, I’ll certainly be using home made chicken stock rather than water in the zucchini sauce It makes sense that it’s going to be more flavoursome; and I’ll probably using slightly less than the 300ml specified (300ml = approximately 11/4 cups) so that I can add a little white wine, or champagne Adapted from Neil Perry’s recipe from Fresh And Fast, which I found on the Lifestyle Food Channel website , I can’t get over how easy it was to make, how quickly everything came together, and how DELICIOUS it was! The zucchini sauce was a huge hit! I am going to try to make this into a soup for the winter months, thank you for sharing!!, It is unusual for me but I tweaked this recipe a lot I needed only 1 portion for my dinner so I sliced and sauted in olive oil a very small zucchini with a big clove of garlic Then I added to it half a cube of chicken stock and sauted a bit more After that I put it in a mug (it was that little), added a little water and liquidized it to a sauce consistency It gave me half mug of sauce and that was all I needed Meanwhile I grilled the chicken breast with coarse sea salt and a bit of olive oil in the oven I was grilling it at about 220 Celsius but the chicken would not brown and that was my only concern Otherwise it tasted really nice I guess if you like zucchini and chicken – you will like this recipe It has an important advantage – you can make it really quickly and I think that – without the butter – it is a very healthy and satisfying meal option I had mango with yogurt for dessert and I am the happiest person in the world
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Steps
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1
Done
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Heat the Extra Virgin Olive Oil in a Large (preferably Non-Stick) Pan. |
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2
Done
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Add the Garlic and Sea Salt and Saut For a Couple of Minutes, Until the Garlic Has Softened. |
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3
Done
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Add the Zucchini and a Little More Salt and Continue Sauting, Stirring Continuously. |
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4
Done
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Add the Water or Stock (or Stock and Wine)and Allow the Contents of the Pan to Simmer For 2 or 3 Minutes, Until the Zucchini Is Well Softened. |
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5
Done
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Remove Half the Zucchini from the Pan and Blend It Roughly With the Butter. Return This to the Pan and Add Pepper, Salt and a Dash More Olive Oil. |
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6
Done
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Meanwhile, Sprinkle the Chicken Breasts Well With Salt and Extra Virgin Olive Oil and Chargrill Them For a Couple of Minutes on Each Each Side to Produce a Criss-Cross Effect. Add Another Dash of Salt to the Chicken Breasts When You Turn Them. This Melts Into the Meat as It Rests. Rest the Chicken Breasts For 2 Minutes. |
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7
Done
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Spoon the Zucchini Sauce Onto the Two Plates and Serve the Chicken Over the Top With a Dash of Extra Virgin Olive Oil and a Sprinkling of Freshly Ground Black Pepper. |
