Parmesan & Zucchini Crusted Chicken
with Parsley-Mash & Roasted Carrots
Who doesn’t love a crusted chicken? We love this trick of using zucchini to keep the chicken moist – just be sure to squeeze out the excess moisture so you still form a good crust.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
zucchini
1 packet
free range chicken breast
1 block
Parmesan cheese
(Contains Milk;)
1 pinch
chilli flakes
2 unit
carrot
400 g
potatoes
½ unit
lemon
1 bunch
parsley
Not included in your delivery
tsp
olive oil
2 tbs
milk
(Contains Milk;)
1 tsp
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a large saucepan of water to the boil. Slice the carrot (unpeeled) into 1 cm thick discs. Finely grate the Parmesan cheese. Pound the free-range chicken breast with a meat mallet or rolling pin until 1 cm thick. Peel and chop the potato into 2 cm chunks. Finely chop the parsley leaves. Slice the lemon into wedges.
Place the carrot on the first oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to bake for 25 minutes, or until tender and golden.
Grate the zucchini and squeeze out the excess liquid with your hands or a clean towel. TIP: Squeezing out the excess moisture from the zucchini is important to ensure your crust doesn’t become soggy. In a medium bowl, combine the zucchini, the Parmesan cheese and the chilli flakes (use suggested amount). TIP: Some like it hot but if you don’t, just hold back on the chilli flakes. Season with a pinch of salt and pepper.
Place the chicken breast on the second oven tray lined with baking paper. Drizzle with olive oil and spoon over the parmesan-zucchini mixture. Place in the oven to bake for 15 minutes. Turn the oven grill to high. Place the tray with the chicken under the grill to cook for a further 5-10 minutes, or until the crust is crisp and the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is cooking, place the potato in the large saucepan of boiling water. Cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the potato to the saucepan. Add the milk and butter and mash with a potato masher or fork until smooth. Stir through the parsley and season to taste with a pinch of salt and pepper.
Divide the parmesan-zucchini crusted chicken, the roasted carrots and the parsley-mash between plates. Serve with the lemon wedges on the side.