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1
Squash: Put the squash slices in a colander and sprinkle with salt, toss to coat.
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2
Put a heavy bowl on top to press down the squash and let sit for 30 minutes.
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3
Drain the squash, rinse and dry it completely.
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4
Fill a deep saute pan with 1-inch of canola oil.
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5
Heat the oil over medium-high heat and deep-fry the squash slices until golden brown.
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6
Remove the squash to paper towels to drain.
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7
Put the squash into a large jar or bowl and add the citrus juices, garlic, honey, mint sprigs and basil.
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8
Set aside.
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9
Chicken: Heat a large saute pan over medium-high heat and add the olive oil.
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10
Dredge the chicken breasts in flour and season with salt and pepper, to taste.
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11
Brown both sides of the chicken, about 4 minutes on each side.
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12
Remove the chicken from the pan then deglaze the pan with wine and reduce until most of wine is cooked off.
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13
Add the orange juice, lemon juice and broth and reduce by half.
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14
Season with salt and pepper, to taste.
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15
Pepper puree: Add the olive oil to a large saucepan over medium heat.
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16
Add the red pepper and saute until soft, about 10 minutes.
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17
Transfer the pepper to a blender and add the chicken broth.
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18
Blend until smooth.
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19
Season with salt and pepper, to taste.
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20
Arrange 1 chicken breast on each plate with a few slices of the squash.
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21
Top with some the red pepper puree and serve.
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22
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
