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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With crunchy almonds in the crust and bright red peppers in the sauce - this dish tastes as good as it looks. Ingredients:
1 cup jarred roasted red pepper, drained |
1 cup roma tomato, seeded |
1/2 cup low sodium chicken broth |
2 tablespoons fresh lemon juice |
2 tablespoons olive oil |
4 garlic cloves |
salt |
fresh ground black pepper |
crushed red pepper flakes, if desired |
4 boneless skinless chicken breast halves (6 8 oz. each) |
1 teaspoon black pepper |
1 teaspoon kosher salt, divided |
2 cups breadcrumbs |
1/2 cup sliced almonds |
1/4 cup all-purpose flour |
1/4 cup parmesan cheese, grated |
2 eggs |
2 tablespoons water |
1/3 cup vegetable oil |
8 zucchini (2 each) |
2 tablespoons olive oil |
1/2 lemon, juice of, a |
salt and pepper |
crushed red pepper flakes, to taste (optional) |
Directions:
1. SAUCE:.
2. Process bell pepper, tomatoes, broth, lemon juice, olive oil, garlic, and crushed red pepper flakes, in a food processor until smooth.
3. Transfer mixture to a saucepan; boil 7 minutes, or until slightly thick.
4. Season with salt,& pepper.
5. CHICKEN:.
6. Trim fat from breast halves and slice each in half crosswise.
7. Season with pepper and 1/2 t. salt; crushed red pepper flakes for that extra zing, if desired.
8. Pulse bread in a food processor to make coarse crumbs.
9. Add almonds and pulse to chop.
10. Transfer crumb mixture to a shallow dish.
11. Place flour, Parmesan, and remaining 1/2 t. salt in a second shallow dish.
12. Blend eggs and water with a fork in a third shallow dish.
13. Dredge both sides of chicken in flour mixture, then dip into egg mixture to coat.
14. Transfer chicken to crumb mixture and pat onto both sides; place on a baking sheet.
15. Heat oil in a large skillet over medium-high heat.
16. Saute chicken 5 min., or until golden brown.
17. Carefully flip chicken and saute an additional 5 minutes, or until cooked through.
18. ZUCCHINI:.
19. Julienne just the outsides of each zucchini lengthwise using a mandoline or by hand.
20. Discard seed core.
21. Heat oil in a large nonstick skillet over medium-high heat.
22. Add zucchini and saute 3 minutes, or until soft.
23. Season with lemon juice, salt, pepper and crushed red pepper flakes, if desired.
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