Zucchini & Parmesan Topped Chicken
OK team: this one’s a winner, no muckin’ about in the shop. Cooking the chicken breast under a blanket of grated zucchini and Parmesan cheese keeps it toasty warm and oh-so-moist. Get your kids to use their elbow grease to grate the zucchini - you might even have time to take up a new hobby while the kids do all the work! This recipe is so easy we think it will become a family favourite all over the country.
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
2
zucchini
700 g
chicken breast
1 block
Parmesan cheese
(Contains Milk;)
1 kg
potatoes
200 g
green beans
½
lemon
Not included in your delivery
1 tbs
olive oil
3 tbs
milk
(Contains Milk;)
1 tbs
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, grate the zucchini and remove any excess moisture. Halve the chicken breasts lengthways and cut the lemon into wedges. Finely grate the Parmesan cheese. Peel the potatoes and cut into 2 cm pieces. Trim the green beans.
Spread out the zucchini between paper towels to sop up any excess liquid that still remains.
Pound each chicken breast with a meat mallet or rolling pin until they are 1 cm thick. Coat each chicken breast in the olive oil and place on a lined oven tray.
In a bowl, combine the zucchini and Parmesan cheese with a good grind of salt and pepper. Then spoon the grated zucchini mixture over the top side of the chicken in a thick layer. Place the tray in the oven for 15 minutes, and then under a hot grill for 5-10 minutes or until the Parmesan crust is crispy and chicken is cooked through. Tip: Adults can add a pinch of finely grated lemon zest to the zucchini mixture before popping in the oven for a citrus hit.
Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes or until tender. In the last 2 minutes add the green beans to the saucepan. Drain. Set aside the green beans and return the potatoes to the pan. Add the milk and butter and mash with a potato masher until smooth. Season to taste with salt and pepper.
To serve, divide the chicken, green beans and mashed potato between plates. Serve with the lemon wedges.