- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 175
- pecan
- ml
- 80
- cranberries
- ml
- 125
- flour
- ml
- 4
- chicken breasts
- 2
- egg(s)
- 15
- butter
- ml
- 15
- flour
- ml
- 250
- milk
- ml
- 60
- Boursin pepper cheese
- ml
- 30
- chives
- ml
- To taste,
- salt
Directions
- Step 1
- Preheat oven to 220°C (425°F).
- Step 2
- Stir together zucchinis, tomatoes, artichoke hearts, olives, and half of oil in a bowl.
- Step 3
- Spread mixture in a 2-litre glass baking dish measuring 18 x 28 cm (7 x 11 in.). Reserve.
- Step 4
- In a large bowl, combine remaining oil with lemon zest and juice, salt, and pepper.
- Step 5
- Add fish and turn to coat well.
- Step 6
- Arrange fish on vegetables in baking dish.
- Step 7
- Top with thyme sprigs.
- Step 8
- Bake for 12 to 15 minutes, or until fish is cooked and zucchini slices are tender-crisp.
