Breast of Chick. with Leeks and Lime on Zucchini

• 4 large zucchini
• 1/2 cup olive oil
• 1 x flour, all-purpose for dredging
• 8 large chicken breasts halved,, : skin removed, :
• 1 x salt to taste
• 1 x black pepper to taste
• 3 cups leeks cut into thin rounds
• 1 tablespoon garlic finely slivered
• 1/2 cup white wine dry
• 3/4 cup chicken stock
• 1 tablespoon limes zest grated
• 3 tablespoons lime juice
• 2 tablespoons parsley leaves minced
• 3 tablespoons tomatoes finely slivered sundried, *sliced lengthwise and cut into spaghetti strips.

1. Pat zucchini "spaghetti" dry and toss with 2 tablespoons of the olive oil.
2. Season lightly with salt and pepper and set aside.
3. Lightly flour chicken breasts and shake off excess.
4. Season with salt and pepper.
5. Add 2 tablespoons of olive oil to an oven proof saute pan and lightly brown on both sides.
6. Remove from pan and set aside.
7. Add remaining oil, leeks and garlic and saute over moderate heat for 3 to 4 minutes or until vegetables are just beginning to soften.
8. Add wine and stock and cook over moderate heat for 3 to 4 minutes to reduce liquid slightly.
9. Return chicken to pan and place some of the leeks mixture on top of breasts.
10. Season lightly and sprinkle lime zest, juice, parsley and sundried tomatoes over and around breasts.
11. Place pan uncovered in a preheated 400F (200C) oven and bake for 5 to 7 minutes or until breasts are just done.
12. Halfway through the baking of the breasts, place the zucchini on a separate baking sheet and bake until zucchini just begins to soften.
13. To serve: Arrange zucchini attractively on warm plates and top with breasts and vegetables.
14. Drizzle pan juices over.
15. Garnish with zucchini flowers.
16. Serve hot or at room temperature.

zucchini, olive oil, flour, chicken breasts halved, salt, black pepper, leeks, garlic, white wine, chicken stock, lime juice, parsley, tomatoes

Taken from recipeland.com/recipe/v/breast-of-chick-leeks-lime-on-z-47798 (may not work)