BBQ Chicken Breast With Zucchini Sauce

Submitted by bluemoon downunder

"Sounds yummy! I haven't made this yet but when I do, I'll certainly be using home made chicken stock rather than water in the zucchini sauce. It makes sense that it's going to be more flavoursome; and I'll probably using slightly less than the 300ml specified (300ml = approximately 11/4 cups) so that I can add a little white wine, or champagne. Adapted from Neil Perry's recipe from Fresh And Fast, which I found on the Lifestyle Food Channel website."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 2

ingredients

• 2 chicken breast fillets, skinless
• 3 large zucchini, sliced 1/2cm thick
• 4 garlic cloves, roughly chopped
• extra virgin olive oil
• sea salt, to taste
• fresh ground black pepper, to taste
• 300 ml water (homemade chicken stock preferred, see also the suggestion for adding wine in the description above) or 300 ml chicken stock (homemade chicken stock preferred, see also the suggestion for adding wine in the description above)
• 50 g softened butter

directions

1. Heat the extra virgin olive oil in a large (preferably non-stick) pan.
2. Add the garlic and sea salt and sauté for a couple of minutes, until the garlic has softened.
3. Add the zucchini and a little more salt and continue sautéing, stirring continuously.
4. Add the water or stock (or stock and wine)and allow the contents of the pan to simmer for 2 or 3 minutes, until the zucchini is well softened.
5. Remove half the zucchini from the pan and blend it roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.
6. Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and chargrill them for a couple of minutes on each each side to produce a criss-cross effect. Add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts for 2 minutes.
7. Spoon the zucchini sauce onto the two plates and serve the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper.

Reviews

[sarah f.]

I can't get over how easy it was to make, how quickly everything came together, and how DELICIOUS it was! The zucchini sauce was a huge hit! I am going to try to make this into a soup for the winter months, thank you for sharing!!

 

[eva_anita]

It is unusual for me but I tweaked this recipe a lot. I needed only 1 portion for my dinner so I sliced and sauted in olive oil a very small zucchini with a big clove of garlic. Then I added to it half a cube of chicken stock and sauted a bit more. After that I put it in a mug (it was that little), added a little water and liquidized it to a sauce consistency. It gave me half mug of sauce and that was all I needed. Meanwhile I grilled the chicken breast with coarse sea salt and a bit of olive oil in the oven. I was grilling it at about 220 Celsius but the chicken would not brown and that was my only concern. Otherwise it tasted really nice. I guess if you like zucchini and chicken - you will like this recipe. It has an important advantage - you can make it really quickly and I think that - without the butter - it is a very healthy and satisfying meal option. I had mango with yogurt for dessert and I am the happiest person in the world.

 

[Wrecks143]

I really wanted to like this recipe more than I did. I made it twice just to be sure. It wasn't bad by any means but the sauce left me wanting something more. I don't think we'll do this one again.

 

[Kizzikate]

Wonderful Sauce! I used cartoned chicken stock- it turned out yummy! This sauce might be tasty with grilled shrimp, too! Thanks for a great dinner.

 

[Cook4_6]

This was a very easy meal to prepare during the week; and contained both a protein and a vege;making it even simpler. The flavor is wonderful....but don't tell those vege-haters what is in it until after they try it. My DH said he would not have tried it if I told him and he loved it! (In fact he is taking the leftovers for lunch tomorrow!) I used 1 cup of stock and 1/3 cup of wine and let it cook down longer to thicken it. I also blended about 3/4 of the zucchini, keeping the smaller pieces intact.