Chicken Breasts with Julienne of Vegetables

Name: Chicken Breasts with Julienne of Vegetables
Yield: 4 portions
Ingredients: 4 leeks (white part and 1 inch green), well rinsed and cut into fine julienne; 1 carrot, peeled and cut into fine julienne; 2 teaspoons chopped fresh dill; 4 skinless boneless chicken breast halves (5 to 6 ounces each), well rinsed and patted dry; 6 garlic cloves, sliced paper-thin; 1 small hot finger chile pepper, thinly sliced, or a pinch of dried red pepper flakes; Freshly ground black pepper, to taste; 4 skinless boneless chicken breast halves (5 to 6 ounces each), well rinsed and patted dry; ¼ teaspoon salt

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A light, quickly prepared, quickly cooked dish. The chicken breasts remain plump and moist and the vegetables retain their fresh flavors.

Ingredients

4 leeks (white part and 1 inch green), well rinsed and cut into fine julienne
1 carrot, peeled and cut into fine julienne
6 garlic cloves

Main course
Microwave
Gluten-free
Spicy

Method

Toss the leeks, carrot, garlic, chile pepper, and 1 teaspoon of the dill in a bowl.
Sprinkle a thin layer of the mixed vegetables in a 9 inch glass pie plate.
Seas