What You Will Need: Chicken breast (butterflied if the pieces are thick), whole or canned tomatoes, zucchini, carrots, northern beans, butter, fresh parsley, fresh basil, panko bread crumbs & flour.
Cut your zucchini & carrots into any shape you like. Set aside.
In a large skillet, heat up a good amount of olive oil.
Season the chicken simply with just some salt & pepper.
Dip into the flour. Coat both sides well.
Shake off the extra flour & place into the hot oil.
When it turns golden, its time to flip.
Once both sides are seared, remove from the pan & set aside. If you need to check that the pieces are cooked through, either make a small cut in the thickest part & check that there is no pink or using a thermometer, the internal temp needs to be 165.
Get rid of the extra oil in the pan, making sure your not scraping out any brown bits because those are extra pieces of flavor for your sauce.
Return back to the heat.
Add in the tomatoes. You just want enough to lightly cover the chicken.
Season with salt, pepper, fresh parsley & basil.
Return the chicken back to the pan.
Flip & turn the heat to low.
In another large skillet, heat a mixture of olive oil & butter.
Once the butter is melted, add in the carrots. Season with salt & pepper.
After 2-3 minutes, add in the zucchini.
Drain the northern beans & rise through.
Add the beans & heat throughly.
Throw in a handful of the breadcrumbs & give them a few minutes to toast.
Finish with fresh parsley.
Garnish your plate with a sprinkle of parmesan cheese & some extra fresh herbs.
I couldn't decide how best I liked this dish plated but no matter how you plate it, its delicious!
Enjoy & Always Cook with Love!
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