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| Home -> [Chicken, Entrees, Poultry, Vegetables, Zucchini] -> [Mark's jack zucchini chicken Recipe] |
Mark's jack zucchini chicken
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Entrees, Poultry, Vegetables, Zucchini |
Rating: |
0 |
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Ingredients:
| 3
| | Medium Zucchini | | 1/4
| cup | Green Onion (chopped) | | 1/4
| cup | Flour | | 1
| tbsp | Chili Powder | | | Salt | | 4
| | Chicken Breasts skinned, bone | | 3
| tbsp | Butter | | | Pepper | | 1/4
| lbs | Jack Cheese (sliced thin) |
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Procedures:
| 1 | Preheat oven to to 350 °F. | | 2 | Shed the zucchini through the large holes of the grater, then squeeze it firmly a handful at a time to extract much of the juice (which would make the dish watery if left in). | | 3 | Discard the juice, or add it to soup or sauce, or drink it. | | 4 | Toss the squeezed zucchini with the green onion and set aside.?heat the butter in a skillet over moderate heat. | | 5 | Toss the chicken breasts in the flour mixture, shaking off so the excess falls off, then cook them in the butter for about 3 to 4 minutes on each side, until lightly browned. | | 6 | Arrange the chicken in a single layer in a buttered casserole and cover each with a mound of the zucchini mixture. | | 7 | Sprinkle lightly with salt and pepper and cover with slices of cheese. | | 8 | Bake uncovered for about 20 minutes, until the cheese is lightly browned and the chicken is cooked through. |
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