This was pretty yummy I must say, but I realized afterwards that it's very similar to my chicken piccata recipe. The pecans & couscous give it a bit of different taste though. Either way both taste great!
Ingredients:
1/8 cup & 1 tbls olive oil
Juice from 1 lemon
1 large zucchini, thinly sliced
2 skinless chicken breasts1/4 red onion, thinly sliced (I used white, but I would have preferred red)
1/4 cup chopped pecans
1/4 cup grated Parmesan cheese
Salt & pepper to taste
I served this over Parmesan Couscous (follow directions on the box)
Directions:
In a large bowl, whisk together 1/8 cup olive oil and lemon juice; season with salt & pepper. Add zucchini & onions; toss to coat, and let marinate while cooking chicken.
In a large nonstick skillet, heat remaining tablespoon oil over medium heat. Season chicken with salt & pepper. Cook chicken until golden brown and opaque throughout, about 6 minutes per side. Remove chicken, cover and keep warm.
Add zucchini mixture & onions to the warm pan and saute for a few minutes, about 3. Remove from heat. Cut up chicken into strips and toss with zucchini mixture, onion, pecans and parmesan. Serve on top of couscous.
Serves 2
1 comments:
I look forward to following your blog. I should have known you would have a cooking blog. Your decorated cakes are awesome. I will try this recipe. It sounds wonderful.
Post a Comment