Thursday, November 24, 2011

Lemon Thyme Chicken w/ soba noodles & stuffed zucchini flowers

1 lemon
handful of thyme
1 chicken breast, sliced
1 tbsp olive oil
salt and pepper
1 tsp chicken stock powder
4 tbsp water
1/2 a packet of soba noodles
4 zucchini flowers
14 kalamata olives
2 tbsp ricotta
1 tbsp feta
1 tbsp bread crumbs
handful of basil, chopped
1 tsp butter
1/2 cup parmesan

Finely chop the flesh off 6 olives. Combine with ricotta, feta, basil, breadcrumbs, salt and pepper.
Use this stuffing to fill the flowers. Twist the tops to seal the petals together.
Heat a small frypan and add 1 tsp margarine or butter. Place flowers in and cook, turning occasionally while you prepare the rest of the meal. You are warming the inside and slightly browning the outside.
Combine chicken, thyme, water, stock and olive oil in a medium frypan and cook on medium heat for 6-8 minutes till just done.
Meanwhile boil a saucepan of water and cook the soba noodles for 4 minutes. When done, toss with the ready chicken, and add the lemon zest and juice.
Assemble in bowls, sprinkle over parmesan and garnish with basil and zucchini flowers.

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