Photography: Tanya Zouev

By Suzanne Gibbs and Lucy Buhler

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Egg free, Nut free
Course: Main
Favourite flavours: Chicken

Chicken, mint and zucchini stacks.

From the May 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

1/3 cup (50g) flour
4 x 200g chicken breast fillets, skin removed
2 small zucchini, cut into 1cm slices
30g butter
2 tablespoons vegetable oil
12 mint leaves, plus extra to serve
1 garlic clove, finely chopped
1 tomato, finely chopped
1/3 cup (80ml) dry white wine
¼ cup (40g) kalamata olives
½ cup (50g) grated mozzarella
salad, crusty bread, to serve (optional)

METHOD

Season flour with salt and pepper. Toss chicken and zucchini in flour to coat, shaking off excess. Heat butter and 1 tablespoon of oil in a frying pan on high. Cook chicken for 2 minutes each side, until browned. Set aside on paper towel. Cook zucchini for 2 minutes each side, until golden. Set aside on paper towel.

Preheat oven to 200°C. Place chicken in one layer in a baking dish. Top with mint and zucchini. Wipe out pan with paper towel and heat remaining oil on medium. Sauté garlic for 30 seconds. Add tomato and cook for 1 minute. Stir in wine and olives and bring to boil. Pour over chicken. Top with mozzarella.

Bake for 15 minutes, until cooked. Top with extra mint and serve with salad and bread, if you like.