| 1. |
To prepare, slice zucchini and yellow squash into 1/4" sections. |
| 2. |
Dice tomatoes into the texture of salsa crudo. Mince garlic, parsley, scallions and cilantro. |
| 3. |
Combine diced tomatoes with cilantro, scallions, salt and pepper to create salsa crudo topping. |
| 4. |
Season chicken breast cutlets with seasoning, paprika and parsley. Begin to warm garlic & extra virgin olive oil in sauté pan. |
| 5. |
When garlic aromas become apparent, add seasoned chicken cutlets and add white wine. |
| 6. |
Sauté chicken in pan until chicken is 3/4 done. At that point, add zucchini, yellow squash, and lime juice. Cover and steam until vegetables reach desired texture. |
| 7. |
Remove chicken and vegetables when cutlets reach a caramelized-looking texture. |
| 8. |
Plate chicken and vegetables, and finish by adding desired amount of salsa crudo to the top of chicken. Enjoy! |
