Chicken Breasts With Mint And Zucchini

• 1/3 cup flour
• 4 skinless chicken breasts about 2/3 lb each
• 2 zucchinis small, cut into 1/3 inch slices
• 3 butter tbso
• 2 tablespoons vegetable oil
• 12 mint leaves plus extra to serve
• 1 clove garlic finely chopped
• 1 tomato finely chopped
• 1/3 cup dry white wine
• 2 ounces black olives
• 2 ounces mozzarella cheese grated
• salad to serve
• 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, butter, vegetable oil, mint, garlic, tomato, white wine, black olives, mozzarella cheese, salad, crusty bread

Taken from www.yummly.com/recipe/Chicken-Breasts-with-Mint-and-Zucchini-1402984 (may not work)