Chicken Limone with Roasted Baby Peppers and Grilled Zucchini

Chicken Limone

  1. 2 lb  boneless, skinless Thin Cut chicken breasts
  2. Salt and freshly ground pepper, to taste
  3. Flour, for dredging
  4. 1 tbsp extra-virgin olive oil
  5. 2 garlic cloves, whole
  6. 2 tbsp capers
  7. 1/2 cup white wine
  8. 2 tbsp Margarine
  9. Zest and juice of 1 lemon
  10. Chopped fresh flat-leaf parsley, to taste

Roasted Baby Peppers

  1. 8 Baby Peppers -Red, Yellow and Orange
  2. ¼ cup Olive Oil
  3. Kosher Salt and Pepper

Grilled Zucchini

  1. 2 Large Zucchini
  2. ¼ Cup olive Oil
  3. Kosher Salt and Pepper
  4. 8 Leaves of Fresh Basil

Chicken Cacciatore

  1. If they are not ¼” thick, pound your chicken breasts until they are.
  2. Season with salt and pepper on both sides and dredge in flour.
  3. On medium-high heat, heat up your olive oil in a frying pan, and when it’s hot, add the garlic and capers
  4. Cook for 1 minute.
  5. Add your chicken breasts to the pan and lightly brown them on both sides.
  6. Pour in the wine, add the butter, lemon zest and juice, then some salt and parsley.
  7. Let that cook until the wine reduces and the sauce thickens up.

Roasted Baby Peppers

  1. Preheat the oven to 375 degrees
  2. Put the peppers on a baking sheet
  3. Top with Oil, Salt and Pepper
  4. Mix well to ensure even coating
  5. Spread in around the pan
  6. Bake for 20 minutes or until soft. Some of the skin may brown

Grilled Zucchini

  1. Slice the zucchini lengthwise into ¼” thick slices
  2. Coat with Oil, Salt and Pepper
  3. Cook on the grill or a grill pan until soft and grill marks are made
  4. Top with torn basil leaves