Whether courgettes are a staple in your weekly shop or you have a glut in your summer garden, you are sure to love your courgettes paired with tender pan fried chicken breast in this simple, filling low-carb dish.
Be the first to make this!
600g chicken breast fillets
salt and ground pepper, to taste
2 tablespoons oil
2 tablespoons butter
1 bunch fresh mint, chopped
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
Beat the chicken lightly with a meat mallet then sprinkle with salt and pepper.
Warm the oil in a frying pan over a medium heat. Lightly beat the egg. Dip chicken first into the egg, and then into the breadcrumbs. Place in the frying pan and cook for 3 to 5 minutes on each side until no longer pink in the centre.
Meanwhile, thinly slice the courgette using a vegetable peeler. Melt the butter in a frying pan over a medium heat, and cook the courgette strips for 5 to 7 minutes. Season to taste then sprinkle in the fresh mint. Serve the chicken breasts on a bed of courgette.