| Herb Chicken & Summer Vegetables |
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| A simple chicken dish using fresh herbs, farm fresh vegetables |
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| 4 Tbs. unsalted butter |
| 2 Tbs. extra virgin olive oil |
| 6 boneless, skinless chicken breast |
| 1/3 cup fresh chopped herbs (Basil, Oregano, Parsley) |
| 3 gloves of garlic |
| 1 lb. zucchini |
| 1 lb. yellow squach |
| 2 pints cherry tomatoes |
| 1/2 cup water |
| 1 Tbs. tomato paste |
| Salt & Pepper, to taste |
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| In a large saute pan over medium-high heat, melt butter with olive oil. Season chicken on both sides with salt & pepper. Sprinkle meat with half of the chopped herbs, pressing the herbs into the chicken. Carefully place the chicken in the heated pan. cook until golden brown, about 5 minutes. Turn the chicken over and cook for 2-3 more minutes. Remove chicken and place on serving platter. Add garlic to the pan cooking for about 1 minute. Add zucchini, squash, saute for 2-3 minutes until golden brown. Add tomatoes cooking for 1 minute then add water and tomato paste. Return chicken to the pan and reduce heat to medium-low. Cover and allow to simmer then return to platter garnish with remaining herbs. Serve immediately. |
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| serves 6. |
