-
1
SAUCE:.
-
2
Process bell pepper, tomatoes, broth, lemon juice, olive oil, garlic, and crushed red pepper flakes, in a food processor until smooth.
-
3
Transfer mixture to a saucepan; boil 7 minutes, or until slightly thick.
-
4
Season with salt,& pepper.
-
5
CHICKEN:.
-
6
Trim fat from breast halves and slice each in half crosswise.
-
7
Season with pepper and 1/2 t. salt; crushed red pepper flakes for that extra zing, if desired.
-
8
Pulse bread in a food processor to make coarse crumbs.
-
9
Add almonds and pulse to chop.
-
10
Transfer crumb mixture to a shallow dish.
-
11
Place flour, Parmesan, and remaining 1/2 t. salt in a second shallow dish.
-
12
Blend eggs and water with a fork in a third shallow dish.
-
13
Dredge both sides of chicken in flour mixture, then dip into egg mixture to coat.
-
14
Transfer chicken to crumb mixture and pat onto both sides; place on a baking sheet.
-
15
Heat oil in a large skillet over medium-high heat.
-
16
Saute chicken 5 min., or until golden brown.
-
17
Carefully flip chicken and saute an additional 5 minutes, or until cooked through.
-
18
ZUCCHINI:.
-
19
Julienne just the outsides of each zucchini lengthwise using a mandoline or by hand.
-
20
Discard seed core.
-
21
Heat oil in a large nonstick skillet over medium-high heat.
-
22
Add zucchini and saute 3 minutes, or until soft.
-
23
Season with lemon juice, salt, pepper and crushed red pepper flakes, if desired.
