Bbq Chicken Breast With Zucchini Sauce
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.
Steps
Heat the extra virgin olive oil in a large pan.
Add the garlic and sea salt and saut for a couple of minutes , until the garlic has softened.
Add the zucchini and a little more salt and continue sauting , stirring continuously.
Add the water or stock and allow the contents of the pan to simmer for 2 or 3 minutes , until the zucchini is well softened.
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.
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.
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 peppe.
Ingredients
chicken breast fillets, zucchini, garlic cloves, extra virgin olive oil, sea salt, fresh ground black pepper, water, butter