Saturday, July 5, 2008

Chicken and Zucchini with Tomato Sauce

An easy dish of zucchini halves filled with a mixture of chopped chicken breast and vegetables with a tasty baked cheese topping. Serve with boiled rice for a complete meal. Recipe serves 4.


8 large zucchini
1 ounce (30 g) butter
4 spring onions (scallions), chopped
1 clove garlic, crushed
3 chicken breast fillets, ground (minced)
2 teaspoons lemon juice
1 carrot, grated
1 tablespoon chopped parsley
3/4 cup grated tasty cheese
4 fl oz (120 ml) can tomato juice
1 teaspoon Worcestershire sauce


1. Place whole zucchini in saucepan of boiling water, boil 4 minutes, drain. Cut zucchini in half lengthwise, scoop out flesh and chop flesh finely.
2. Heat butter in frying pan, add spring onions and garlic, cook 1 minute. Add chicken, lemon juice and chopped zucchini flesh, cook 5 minutes, stirring constantly. Add carrot and parsley, cook further 1 minute.
3. Divide filling among zucchini, sprinkle with cheese. Bake in moderately hot oven 10 minutes. Heat tomato juice and Worcestershire sauce, pour over zucchini.

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