FRIJE

Instructions

• 1.   Wash and cut the zucchini into spaghetti or julienne using a mandoline, grater, or even a knife. Crush the tomatoes, chop the garlic, and slice the onion. Set aside.
• 2.   In a saucepan, pour the crushed tomatoes with the chopped garlic and add the sliced onion when the mixture starts to boil. Reduce the heat and add salt, pepper, and Espelette pepper.
• 3.   In a small skillet, cook the chicken breast without searing it with 1 tablespoon of tomato mixture.
• 4.   Steam the zucchini for about 10 to 15 minutes.
• 5.   When the chicken is cooked, slice it and keep it warm. When the zucchini is cooked, set aside a little bit (for presentation) and pour the rest into a wok or sauté pan.
• 6.   In the tomato mixture, add half a brick of tomato sauce (75g) and take 2 tablespoons of this mixture to pour into the zucchini. Simmer for a few minutes. Add half of the remaining tomato sauce to this mixture.
• 7.   Proceed to plating. Arrange a bed of tomato zucchini in your plates, using a cookie cutter if possible. Continue with 1 tablespoon of the tomato/garlic/onion/Espelette pepper mixture, then the sliced chicken, and finally the remaining plain zucchini.
• 8.   Garnish with the remaining tomato sauce and serve!

Notes & Suggestions

• To keep the dish warm, preheat your plates in the oven at 70°C. And for the food enthusiasts, add grated or powdered Parmesan on top of your plates for extra flavor.
  
  Source: https://www.cuisineaz.com/recettes/poulet-lit-de-courgettes-et-salsa-de-tomates-59644.aspx

Nutritional information *