Chicken with Lemon-Basil Salsa Verde | Louisiana Kitchen & Culture

Name: Chicken with Lemon-Basil Salsa Verde | Louisiana Kitchen & Culture
Ingredients: ½ cup all-purpose flour; 4 (6- to 8-ounce boneless, skinless chicken breasts, trimmed; 1 teaspoon herbes de Provence; salt; pepper; 3 tablespoons plus 2 teaspoons extra-virgin olive oil; 2 zucchini, quartered lengthwise and sliced ½ inch thick; 2 yellow summer squashes, quartered lengthwise and sliced ½ inch thick; 2 garlic cloves, minced; 12 ounces cherry tomatoes, halved; 2 tablespoons capers, rinsed; ¼ cup shredded fresh basil or mint; 1 recipe Lemon Basil Salsa Verde; 2 cups fresh basil; 1 teaspoon finely grated lemon zest; 2 slices hearty white sandwich bread, lightly toasted and cut into ½-inch pieces; ¼ cup capers, rinsed; 4 anchovy fillets, rinsed; ¼ cup lemon juice (2 lemons); 1 cup extra-virgin olive oil

louisiana.kitchenandculture.com

Pound chicken breasts, coat in herbes de Provence-seasoned flour, sear until golden, then bake. Sauté zucchini and squashes with tomatoes and capers, finish with basil salsa verde. Perfectly...

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Ingredients

½ cup all-purpose flour
4 (6- to 8-ounce boneless, skinless chicken breasts, trimmed
1 teaspoon herbes de Provence
salt
pepper
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 zucchini, quartered lengthwise and sliced ½ inch thick
2 yellow summer squashes, quartered lengthwise and sliced ½ inch thick
2 garlic cloves, minced
12 ounces cherry tomatoes, halved
2 tablespoons capers, rinsed
¼ cup shredded fresh basil or mint
1 recipe Lemon Basil Salsa Verde
2 cups fresh basil
1 teaspoon finely grated lemon zest
2 slices hearty white sandwich bread, lightly toasted and cut into ½-inch pieces
¼ cup capers, rinsed
4 anchovy fillets, rinsed
¼ cup lemon juice (2 lemons)
1 cup extra-virgin olive oil