Recipe

Chicken, mint and zucchini stacks

Apr 29, 2014 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Chicken, mint and zucchini stacks
  • 1/3 cup (50g) flour
  • 4 200g chicken breast fillets, skin removed
  • 2 small zucchini, cut into 1cm slices
  • 30 gram butter
  • 2 tablespoon vegetable oil
  • 12 mint leaves, plus extra to serve
  • 1 clove garlic, finely chopped
  • 1 tomato, finely chopped
  • 1/3 cup (80ml) dry white wine
  • 1/4 cup (40g) kalamata olives
  • 1/2 cup (50g) grated mozzarella
  • salad, to serve
  • crusty bread, to serve (optional)

Method

Chicken, mint and zucchini stacks
  • 1
    Season flour with salt and pepper. Toss chicken and zucchini in flour to coat, shaking off excess.
  • 2
    Heat butter and 1 tablespoon of oil in a frying pan on high. Cook chicken for 2 minutes each side, until browned. Set aside on paper towel. Cook zucchini for 2 minutes each side, until golden. Set aside on paper towel.
  • 3
    Preheat oven to 200°C. Place chicken in one layer in a baking dish. Top with mint and zucchini.
  • 4
    Wipe out pan with paper towel and heat remaining oil on medium. Saute garlic for 30 seconds. Add tomato and cook for 1 minute. Stir in wine and olives and bring to boil. Pour over chicken. Top with mozzarella.
  • 5
    Bake for 15 minutes, until cooked. Top with extra mint and serve with salad and bread, if you like.

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