Only about 30 minutes to a great meal! We love this on rice, preferably basmati. Faster than going out for fast food and any leftovers are great too! My kids have specifically and regularly requested this since they were 2 years old; don’t let the capers throw you! (Capers are simply pickled flower buds of a particular plant, they aren’t fishy or spicy – just a flavorful, somewhat salty little pickle)
2-3 green onions, diced
1-2 tablespoons minced garlic, to taste
½ to 1 cup shredded zucchini
1 cup chicken broth
2 tablespoons lemon juice
2 tablespoons chopped parsley (dried is OK)
2 tablespoons capers
2 boneless skinless chicken breasts (or 7-8 frozen unbreaded chicken breast strips)
1 cup seasoned dry bread crumbs (like Panko)
2 tablespoons extra virgin olive oil
1. Start your rice cooking.
2. Cut each chicken breast in half to make 4 thin filets (or thaw the breast strips in a ziploc placed in hot water for 5-10 minutes).
3. Combine onions, garlic, and shredded zucchini; set aside.
4. Combine chicken broth, lemon juice, parsley, capers and black pepper. I do this in a 2-cup pyrex measuring cup to make it simple/less dishes to wash.
5. Salt and pepper the chicken to taste, then pat the chicken in bread crumbs to coat. To involve the kids, put bread crumbs and salt and pepper in a ziploc, then let them dip, zip and shake to coat!
6. Heat the olive oil in a skillet- there should be enough to coat the bottom (note: don’t use a non-stick skillet – rather, deep cast-iron is ideal).
7. Cook chicken on medium high heat for 2-3 minutes per side, or until browned.
8. Turn down heat to medium, toss in the onions, garlic and “stealth” zucchini (your family won’t be able to tell!)
9. Sautee for about 5 minutes or until onions are softened and chicken cooked through.
10. Add the chicken broth mixture and bring to a simmer.
11. Serve over rice, garnished with lemon slices or parsley.