Zucchini & Parmesan-Crusted Chicken
with Mashed Potatoes and Green Beans- Lait
Topping chicken with grated zucchini may sound odd, but it keeps chicken moist and tender in the oven. A bit of parmesan cheese adds a nutty flavour to the mix. Creamy mashed potatoes and green beans are a classic accompaniment.
Ingrédients
680 g
Poitrines de poulet
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
2 pièce(s)
Crème sure
(Contient: Lait)
680 g
Pomme de terre Yukon
1 pièce(s)
Citron
340 g
Haricots verts, parés
2 pièce(s)
Courgette
1 cc
Flocons de piment
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
Prep: Preheat the oven to 400°F. Wash and dry all produce. Peel and cut the potatoes into 1⁄2-inch cubes. Coarsely grate the zucchini and place into the centre of a clean kitchen towel. Gather the corners of the towel and squeeze over the sink to remove excess moisture. Season generously with salt and pepper.
Pound the chicken: Place each chicken breast between two pieces of plastic wrap and pound with a mallet, rolling pin or large pan until 1⁄2-inch thick. Season on both sides with salt and pepper.
Bake the chicken: Toss the parmesan and a pinch of chili flakes (if desired) into the zucchini. Then, drizzle each chicken breast on all sides with oil on a parchment-lined baking sheet. Top each chicken breast with a thick layer of the zucchini mixture and bake for 12-15 minutes, until just cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Turn on the broiler to high and broil for about 2 minutes, until golden brown on top.
Cook the veggies: Meanwhile, place the potatoes into a large pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook for 10-12 minutes, until fork-tender. During the last 3 minutes of cooking, add the green beans to the boiling water and cook for about 3 minutes, until crisp-tender. Remove the green beans with a slotted spoon. Drain the potatoes and return them to the same pot.
Mash the potatoes: With a fork or potato masher, mash the potatoes with sour cream and butter until smooth. Season with salt and pepper.
Plate: Cut the lemon into wedges. Serve the zucchini & parmesan-crusted chicken alongside the green beans and mashed potatoes. Squeeze over a lemon wedge and enjoy!
