Lemon Chicken Breast with Zucchini Rolls
Ingredients
-
For the zucchini rolls:
- 2 zucchinis
- Cream cheese
- Fresh parsley, chopped
- Black pepper
- Salt
-
For the lemon chicken breast:
- 2 ¼ cups chicken breast (500 g)
- Flour as needed
- 1 tablespoon butter (a pat)
- Olive oil
- Zest of 1 lemon
- Juice of 2 lemons
- 4 sage leaves, chopped
- Fresh parsley, chopped
- Salt
- Black pepper
Instructions
Zucchini Rolls:
- Slice the zucchinis thinly.
- Blanch the slices in boiling water for 2 minutes.
- Cool the zucchinis in cold water, season with salt and pepper.
- Spread cream cheese on the slices, add parsley and pepper.
- Roll the zucchini slices and let them rest in the fridge for 1 hour.
- Cut the rolls into bite-sized pieces before serving.
Lemon Chicken Breast:
- Cut the chicken breast into strips and coat them in flour.
- Sauté the chicken strips with butter, olive oil, and lemon zest.
- Cook for 3 minutes on each side, seasoning with salt and pepper.
- Flip the chicken and drizzle with lemon juice.
- Add chopped sage and parsley.
- Reduce the sauce and serve the chicken with zucchini rolls.
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