1 cup jarred roasted red bell pepper, drained
1 cup Roma tomatoes, seeded
1/2 cup homemade chicken broth, strained
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
4 garlic cloves
4 boneless, skinless chicken breast halves (6-8 oz… each)
1 tsp. black pepper
1 tsp. kosher salt, divided
2 cups bread crumbs
1/2 cup sliced almonds
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 eggs
2 Tbsp. water
1/3 cup vegetable oil
2 zucchini squash
2 Tbsp. olive oil
Juice of 1/2 a lemon
S & P
PROCESS: Bell pepper, tomatoes, broth, lemon juice, olive oil and garlic in a food processor until smooth. Transfer mixture to a saucepan, boil 7 minutes or until slightly thick. Season with salt and pepper.
TRIM: Fat from breast halves and slice each in half crosswise. Season with pepper and 1/2 tsp. salt.
PULSE: Bread in a food processor to make coarse crumbs. Add almonds and pulse to chop. Transfer crumb mixture to a shallow dish.
PLACE: Flour, Parmesan and remaining 1/2 tsp. salt in a second shallow dish. Blend eggs and water with a fork in a third shallow dish. Dredge both sides of the chicken in flour mixture, then dip into egg mixture to coat. Transfer chicken to crumb mixture and pat into both sides, place on waxed paper or non-stick foil.
HEAT: Oil in a large skillet over medium-high heat. Sauté chicken 5 minutes, or until golden brown. Carefully flip chicken and sauté 5 more minutes or until chicken is cooked through.
JULIENNE: Just the outsides of each zucchini lengthwise using a veggie peeler, discard seed core.
HEAT: Heat oil in a large non-stick skillet over medium-high heat. Add zucchini and sauté 3 minutes or until soft. Season with lemon juice, salt and pepper.
This recipe may be a bit time consuming but it is well worth it.
This good served with a variety of veggies, bread of your choice and dessert.