Lemon Chicken With Mint

OH my gosh this chicken is so delicately flavorful and delicious! My husband and i love this dish! It is not overpowering at all just beautiful blend of wonderful flavors...you really have to savor every bite of this chicken to appreciate the complex flavors brought out in this dish! Definitely a keeper! I made it along side zucchini walnut pasta which was absolutely wonderful! Although you could just serve the chicken with some steamed veggies if you wanted to.



Lemon Chicken With Mint Recipe from "Not your mother's week night cooking" (love this book)

4 boneless chicken breasts
Zest and juice of 1 lemon
1/3 cup flour
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
4 tbsp EVOO
2 tbsp brown sugar
1 lemon thinly sliced
1 Cup chicken broth
two 4 inch springs fresh mint

Preheat oven to 375.
Drizzle chicken with juice of lemon, place flour, salt, pepper, and paprika in a gallon bag add chicken toss to coat. Place chicken into a frying pan and brown on both sides about 10 minutes.
Arrange chicken in a single layer in baking dish sprinkle with brown sugar and lemon zest. Place mint leaves on top of each chicken breast and a slice of lemon on top of that. Pour chicken broth over chicken breast gently so that the sugar doesn't all melt away. Place in oven and cook 30 minutes or until breast are cooked and juices run clear. Discard mint when finished cooking and eat right away





Easy Zucchini Ravioli

1 9-oz whole wheat cheese ravioli (recommended Butoni)
1/2 cup pecans or walnuts
2 tbsp evoo
2 medium zucchini (i used only one in this dish )
6 green onions (green and white)
1/3 c milk
1 cup freshly grated gouda or parmesean

Cook ravioli for 6 minutes or until al dente
In a large skillet brown pecans for 3 minutes remove, add zucchini and onions and sautee untill still crunchy 2 to 3 minutes
Add pasta , pecans, milk and cheese toss to coat 1 minutes season with salt and black pepper YUM!