Chicken Breasts With Mint And Zucchini

• 1/3 cup flour
• 4 None skinless chicken breasts, about 2/3 lb each
• 2 None small zucchinis, cut into 1/3 inch slices
• 3 tbso butter
• 2 tbsp vegetable oil
• 12 None mint leaves, plus extra to serve
• 1 clove garlic, finely chopped
• 1 None tomato, finely chopped
• 1/3 cup dry white wine
• 2 oz black olives
• 2 oz mozzarella cheese, grated
• None None salad, to serve
• None None crusty bread, to serve

1. Season flour with salt and pepper. Toss chicken and zucchini in flour to coat, shaking off excess. Heat butter and 1 tbsp oil in a frying pan on high. Cook chicken 2 mins each side, until browned. Drain on paper towel. Cook zucchini 2 mins each side, until golden. Drain on paper towel. Preheat oven to 400u0b0F. Arrange chicken in a single layer in a baking dish. Top with mint leaves and zucchini.
2. Wipe pan clean and heat remaining oil on medium. Saute garlic 30 seconds. Add tomato and cook 1 min. Stir in wine and olives and bring to a boil. Pour on top of chicken. Top with mozzarella and bake 15 mins, until cooked and golden. Top with extra mint leaves and serve with salad and bread.

flour, chicken breasts, zucchinis, butter, vegetable oil, mint, clove garlic, tomato, white wine, black olives, mozzarella cheese, salad, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/26783 (may not work)