Zucchini & Parmesan-Crusted Chicken
with Mashed Potatoes and Green Beans
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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*
Informations nutritionnelles
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!