Chicken Breasts With Mint And Zucchini - cooking recipe

Ingredients

1/3 cup flour
4 None skinless chicken breasts, about 2/3 lb each
2 None small zucchinis, cut into 1/3 inch slices
3 tbso butter
2 tbsp vegetable oil
12 None mint leaves, plus extra to serve
1 clove garlic, finely chopped
1 None tomato, finely chopped
1/3 cup dry white wine
2 oz black olives
2 oz mozzarella cheese, grated
None None salad, to serve
None None crusty bread, to serve

Preparation

Season flour with salt and pepper. Toss chicken and zucchini in flour to coat, shaking off excess. Heat butter and 1 tbsp oil in a frying pan on high. Cook chicken 2 mins each side, until browned. Drain on paper towel. Cook zucchini 2 mins each side, until golden. Drain on paper towel. Preheat oven to 400\u00b0F. Arrange chicken in a single layer in a baking dish. Top with mint leaves and zucchini.
Wipe pan clean and heat remaining oil on medium. Saute garlic 30 seconds. Add tomato and cook 1 min. Stir in wine and olives and bring to a boil. Pour on top of chicken. Top with mozzarella and bake 15 mins, until cooked and golden. Top with extra mint leaves and serve with salad and bread.