INGREDIENTS

    SAUCE FOR THE CHCKEN
  • 1 cup jarred roasted red peppers, drained
  • 1 cup roma tomatoes , seeded
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 4 garlic cloves
  • salt
  • fresh ground black pepper
  • crushed red pepper flakes , if desired

    • CHICKEN

  • 4 boneless skinless chicken breast halves (6 8 oz. each)
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt , divided
  • 2 cups breadcrumbs
  • 1/2 cup sliced almonds
  • 1/4 cup all-purpose flour
  • 1/4 cup parmesan cheese , grated
  • 2 eggs
  • 2 tablespoons water
  • 1/3 cup vegetable oil

    • ZUCCHINI

  • 8 zucchini (2 each)
  • 2 tablespoons olive oil
  • 1/2a lemon, juice of (not the bottled kind)
  • salt and pepper
  • crushed red pepper flakes , to taste (optional)

DIRECTIONS

  1. SAUCE:.
  2. Process bell pepper, tomatoes, broth, lemon juice, olive oil, garlic, and crushed red pepper flakes, in a food processor until smooth.
  3. Transfer mixture to a saucepan; boil 7 minutes, or until slightly thick.
  4. Season with salt,& pepper.
  5. CHICKEN:.
  6. Trim fat from breast halves and slice each in half crosswise.
  7. Season with pepper and 1/2 t. salt; crushed red pepper flakes for that extra zing, if desired.
  8. Pulse bread in a food processor to make coarse crumbs.
  9. Add almonds and pulse to chop.
  10. Transfer crumb mixture to a shallow dish.
  11. Place flour, Parmesan, and remaining 1/2 t. salt in a second shallow dish.
  12. Blend eggs and water with a fork in a third shallow dish.
  13. Dredge both sides of chicken in flour mixture, then dip into egg mixture to coat.
  14. Transfer chicken to crumb mixture and pat onto both sides; place on a baking sheet.
  15. Heat oil in a large skillet over medium-high heat.
  16. Saute chicken 5 min., or until golden brown.
  17. Carefully flip chicken and saute an additional 5 minutes, or until cooked through.
  18. ZUCHINI:.
  19. Julienne just the outsides of each zucchini lengthwise using a mandoline or by hand.
  20. Discard seed core.
  21. Heat oil in a large nonstick skillet over medium-high heat.
  22. Add zucchini and saute 3 minutes, or until soft.
  23. Season with lemon juice, salt, pepper and crushed red pepper flakes, if desired.