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Ingredients
Chicken Breasts with Cheddar, Zucchini and Mint
- Ingredients
- 2 Zucchini
- salt
- 4 Chicken breasts (each about 120 grams)
- 100 grams Cheddar cheese
- 1 Tbsp freshly chopped mint
- Red pepper flakes
- olive oil (for cooking)
- 2 Tbsps Pastry flour
- lemon juice
- Sakura cress (for garnishing)
Rinse and cut 2 zucchinis into slices lengthwise. Season each slice with salt, leave for about 10 minutes, then rinse each slice with water.
Rinse and pat dry the chicken breasts. Using a sharp knife, make a cut on the side of each breast to form a pocket. Stuff the chicken breasts' pockets with sliced cheddar cheese and chopped mint leaves. Secure the openings with wooden skewers and season with salt and red pepper to taste. Heat about 2-3 tablespoons of oil in a nonstick pan and cook chicken until golden brown on all sides, about 6 minutes per side.
Pat dry the zucchini slices and sprinkle them with flour. Heat 3-4 tablespoons of oil in another pan and cook the zuccini slices until golden brown on each side, about 2-3 minutes per side.
Remove zucchini slices from the pan, arrange them on serving plate and sprinkle with a little bit of lemon juice. Place chicken breasts on top of zuccini slices, garnish with cress and serve immediately.