Z is for Zucchini
So this is the last day for the A to Z Challenge 2016. Been fun as usual and thanks to all of you who have visited me. I have tried to return all visits but one or two of you do not have a working link which I could use.
I did Zebra for the last two challenges so figured I had better change although many of you may not know that zebra is used as a food. Zucchini is called courgette in the UK and France, Zucchini being an Italian name. It is a summer squash which can reach nearly a foot in length but is usually harvested much sooner. I know when we lived in North Carolina we were told, during the season, not to leave our car windows open too wide or we would find the car stuffed with zucchini from which I assume they are a very prolific grower. A friend in NC used to grow them large sized especially for me and I would stuff them as we did with vegetable marrow in England. I don't believe they are the same veg although Wiki seems to think they are. In my memory, they don't taste the same.
People have been figuring out how to cook zucchini forever. This sounded like a pretty good recipe.
Chicken, Zucchini, and Prosciutto
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half-moons
1 clove garlic, thinly sliced
1 lemon
1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
3. Transfer the chicken to the oven and roast for 8 minutes.
4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.
Serves 4.
Source: Real Simple
Have a great day
So this is the last day for the A to Z Challenge 2016. Been fun as usual and thanks to all of you who have visited me. I have tried to return all visits but one or two of you do not have a working link which I could use.
I did Zebra for the last two challenges so figured I had better change although many of you may not know that zebra is used as a food. Zucchini is called courgette in the UK and France, Zucchini being an Italian name. It is a summer squash which can reach nearly a foot in length but is usually harvested much sooner. I know when we lived in North Carolina we were told, during the season, not to leave our car windows open too wide or we would find the car stuffed with zucchini from which I assume they are a very prolific grower. A friend in NC used to grow them large sized especially for me and I would stuff them as we did with vegetable marrow in England. I don't believe they are the same veg although Wiki seems to think they are. In my memory, they don't taste the same.
People have been figuring out how to cook zucchini forever. This sounded like a pretty good recipe.
Chicken, Zucchini, and Prosciutto
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half-moons
1 clove garlic, thinly sliced
1 lemon
1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
3. Transfer the chicken to the oven and roast for 8 minutes.
4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.
Serves 4.
Source: Real Simple
Have a great day