4 lg Zucchini* (Note In
: Directions) 1/2 c Olive Oil
: Flour For Dredging 8 lg Chicken Breasts — halved,
: skin removed : Salt And Freshly Ground : Black Pepper 3 c Leeks, Cut Into Thin Rounds
1 TB Finely Slivered Garlic
1/2 c Dry White Wine
3/4 c Rich Chicken Stock
1 TB Grated Lime Zest
3 TB Fresh Lime Juice
2 TB Fresh Parsley — minced
3 TB Finely Slivered Sundried
: Tomatoes : Garnish– : Zucchini Flowers If : Available *Sliced lengthwise and cut into spaghetti strips. 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 remaining oil, 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 400 degree 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. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9739 —–