2 tablespoons olive oil
1 large zucchini, finely diced
½ onion, finely diced
½ red pepper, finely diced
2 garlic cloves, finely diced
1 large tomato, finely diced
salt and pepper to taste
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
½ teaspoon fresh oregano, chopped
2 6-ounce chicken breasts
flour
salt and pepper to taste
grated Parmesan cheese
Place the olive oil in a sauté pan over medium heat. Add the zucchini, onion, red pepper, garlic, tomato, and salt and pepper and cook for 3 minutes. Add the parsley, basil and oregano. Remove this crust mixture from the pan and set aside.
Dredge the chicken breasts in flour seasoned with salt and pepper to taste. Cook in a sauté pan over medium heat for 3 minutes on each side. Spread the crust mixture on top of each chicken breast, sprinkle with Parmesan cheese, and cook under the broiler for 1-2 minutes, or until golden brown.
Sun-Dried Tomato Au Jus:
4 halves sun-dried tomato (or equal amount of julienned)
warm water
1 cup chicken stock
Soak the sun-dried tomatoes in warm water for 2 hours.
Place the chicken stock in a sauté pan and bring to a boil. Add the tomatoes and puree in a food processor. Return the mixture to the pan and cook over medium heat until the mixture is reduced by 40%. Run the mixture through a fine strainer.
To serve:
Place 4 tablespoons of the Sun-Dried Tomato Au Jus in the center of each serving plate and top with a chicken breast.
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