Dredge chicken in flour. Heat 2 Tbsp oil in skillet. Add chicken and saute both sides til browned. Transfer to a side dish. Add onion and cook til soft. Add wine and cook til reduced to 2 Tbsp. Add tomatoes, tomato paste and half cup chicken broth. Add parsley, bay leaf and thyme. Return dark chicken to skillet. Simmer, covered, for 15 minutes. Add white pieces and cook til done (15 min or so). While chicken is cooking, saute zucchini in 1 Tbp oil for 2 minutes. Add garlic and cook 30 seconds longer. Remove.
Combine 1 Tbsp margarine and 1 Tbsp flour and mix til smooth. Chill til ready to use. To make basil paste, place fresh basil leaves in blender. Puree with 1 Tbsp oil to make smooth paste. Spoon into jar and add oil to cover surface and cover tightly. Mixture keeps in refrigerator for 1 week or frozen up to 3 months. When chicken is done, remove from skillet. Add margarine/flour mixture and stir til slightly thickened. Add zucchini and garlic mixture and 2 Tbsp basil paste. Spoon sauce over chicken, sprinkle with minced parsley.
To bake the chicken place in a 11x7x2 inch dish coated with cooking spray. Brush glaze mixture over chicken. Cover and bake at 375 F for 20 minutes or until chicken is done. Uncover and broil chicken 4 inches from heart 1-2 minutes or until golden brown.
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|Serving Size: 1 Serving (626g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 503 (64%)|
|Amt Per Serving||% DV|
|Total Fat 55.8g||74 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 27g|
|Polyunsanturated Fat 13g|
|Cholesterol 162.9mg||50 %|
|Sodium 429.1mg||15 %|
|Potassium 1169.1mg||31 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 17.7g|
|Protein 43.2g||62 %|
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Calories per serving: 780
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