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Creole Style Margherita Chicken & Zucchini

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

"a little Creole goodness in every bite, weeknight, party or pot luck, everyone loves this when it shows up"

Chicken
 1 lb chicken breast, sliced into 1" pieces
 1 tbsp pecan oil
 2 cloves garlic, crushed
 ½ tsp Sea Salt
 Ground black pepper to taste
 1 tsp Bayou Sam's Counter Seasoning
 2 tsp Bayou Sam's Creole SeasoningCreole Seasoning
Zucchini & Tomatoes
 1 ½ lbs Zucchini, sliced 1/3" rounds, then cut into quarter moon shapes
 1 ½ cups Champagne Tomatoes, halved long ways
 2 tsp Pecan Oil
 2 cloves Garlic, crushed
 ½ tsp Sea Salt
 Ground Black Pepper, coarse ground, to taste
 1 tsp Bayou Sam's Counter Seasoning
 2 tsp Bayou Sam's Creole Seasoning
Garnish
 ¼ cup Fresh Basil, chiffonade
 ¼ cup Parmigiano Reggiano, micro-planed fine
CHICKEN
1

Preheat (cast iron) skillet on medium heat add oil to coat.

2

Add garlic and cook for just 10 seconds. DO NOT BURN!

3

Season chicken with salt and pepper. Add chicken to skillet, add counter and Creole seasonings. Stir to coat well.

4

Sear and cook for 8-10 minutes uncovered, Not stirring at first to get a sear, then stirring occasionally, until just done.

5

Transfer to a heated plate, cover and set aside.

ZUCCHINI & TOMATOES
6

Cook the zucchini the same way as Chicken but for 6 minutes, adding tomatoes during the last 3
minutes of cooking time.

7

Add chicken and any accumulated juices back to skillet, raise heat to high, splash of sweet vermouth. Let reduce slightly.

8

Plate over the top of Cayenne Fettucine, or along side Creole Grit Cakes. Or serve with Hot Water Cornbread and Egg Noodles

Nutrition Facts

Servings 0