|500 g||chicken breast|
|1||zucchini, only the green part|
|1||bunch of aromatic herbs (thyme, marjoram)|
|1||tablespoon of mustard|
|4||tablespoons of extra virgin olive oil|
|2-leaves Antica Modena Balsamic Vinegar of Modena|
|Salt and pepper|
Wash the aromatic herbs and dry them gently with absorbent kitchen towelling. Remove and finely chop the leaves.
Cut the chicken breast into 2 parts, removing the central bone, and cut the two parts horizontally to obtain 4 fillets. Next, season the fillets with salt and pepper and coat them in the chopped aromatic herbs. Brown in a non-stick pan and cut into strips when cooked. Wash the vegetables (carrots and courgettes) and cut them into sticks.
Blanch them in boiling water for 2 minutes and then let them cool off in ice water. Arrange the dish by putting together all the ingredients and season with the oil and 2-leaves Modena Antica Balsamic Vinegar of Modena.