|Fresh Herbs From the Garden|
|Chicken With Zucchini|
1 pound boneless, skinless chicken breasts, cut into cutlets or strips1 egg, beaten
¼ cup fine breadcrumbs or whole wheat flour
¼ cup freshly grated Parmesan cheese plus more for serving
1 T fresh minced oregano
1 small red onion, coarsely chopped
3 cloves garlic, sliced thin
4 large tomatoes, chopped
1 sprig fresh basil
1/4 cup fresh parsley leaves, chopped
4 zucchini cut lengthwise into paper thin strips
1/4 cup part-skim ricotta cheese
Salt and pepper
On a plate, combine the bread crumbs, Parmesan and oregano. Place the egg in a shallow bowl. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the egg and then into the bread crumb mixture to coat completely. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned on one side, flip, and cook until chicken is firm and lightly browned on the other side. Remove from heat and keep warm.
Meanwhile, in another large skillet or sauté pan, heat 1 tablespoon of the oil over medium-low heat. Add the onion and garlic and cook, stirring, until soft, approximately 1 minute. Do NOT brown. Add the tomatoes, parsley and basil. Bring to a simmer, cover and simmer gently 15 to 20 minutes. Add the zucchini and, if needed, a small amount of water so the vegetables simmer and do not stick. Cook until zucchini is just softened and heated through. Season with salt and pepper to taste.
To serve, quickly stir the ricotta into the vegetable mixture, place ¼ of mixture on each of 4 plates, top with chicken and sprinkle with parmesan.
I served this with fresh from my garden lovely cherry tomatoes in a balsamic dressing made by Rock Star - YUM! And soon I will have my own zucchini too!!
It would be terrific if you would share your zucchini recipes - I have a feeling I'll have quite a few....