Try this Chicken Baked with Leeks on Zucchini Spaghetti recipe, or contribute your own.Suggest a better description
This simple, delicious oven-roasted chicken oozes with tart, citrusy flavors. This makes a nice dish for a buffet and helps make use of the summer zucchini glut! 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 remainingoil, 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 400degree 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.
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 33 (65%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.7mg||0 %|
|Sodium 33.1mg||1 %|
|Potassium 37.5mg||1 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 51
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