Trim chicken breast so thickness of entire breast is uniform and even. Set aside.
Combine 2 tablespoons Bertolli Extra Virgin Olive Oil, honey, mustard, thyme leaves and parsley in bowl. Season with salt and fresh ground black pepper to taste. Add chicken to marinade and set aside.
Meanwhile, slice zucchini into 1/8-inch-thick slices using a potato peeler or mandolin. Season with salt and fresh ground black pepper; drizzle with Bertolli Extra Virgin Olive Oil and place in hot skillet.
Remove chicken from marinade and cook in skillet using Bertolli Extra Light Tasting Olive Oil; turning once until both sides are caramelized and chicken is thoroughly cooked, appro. 5 minutes per side depending on thickness.
Slice apricots in half and remove the pits. Drizzle with Bertolli Extra Virgin Olive Oil and pinch of salt. Cook apricots and zucchini in hot skillet until nicely done.
Layer zucchini and apricots on top of chicken. Add a pinch of salt and a little lemon and orange peel. Finish with a drizzle of Bertolli Extra Virgin Olive Oil and serve.
Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.