Parmesan & Zucchini-Topped Chicken
with Parsley Mash & Honey-Glazed Carrots- Milk
- Almond
- Eggs
- Walnut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Almond
- Cashew
You know chicken parmigiana, but do you know zucchini-topped chicken? It’s still that chicken and cheese combo you love, but with a garlicky and veggie twist that’ll quickly become a new fave!
Ingredients
2
carrot
2
potato
1 bag
parsley
1 clove
garlic
1 bag
chives
1
zucchini
1 pinch
chilli flakes
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Macadamia, Almond, Cashew.)
1.5 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
½ tsp
honey
2 tbs
milk
(Contains: Milk;)
40 g
butter
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the carrot into rounds. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. Drizzle with the honey and roast until caramelised, a further 5 minutes.
While the carrot is roasting, peel the potato, then cut into large chunks. Pick and finely chop the parsley leaves. Finely chop the garlic. Finely chop the chives. Grate the zucchini, then pat out any excess moisture with a paper towel. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini, and cook, tossing, until tender, 2-3 minutes. Transfer to a medium bowl, then combine with the garlic, chives, grated Parmesan cheese (see ingredients) and a pinch of chilli flakes (if using). Drizzle with olive oil. Season to taste, then stir to combine.
Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain, then return to the saucepan. Add the milk, butter and salt. Mash until smooth. Stir through 1/2 the parsley.
TIP: If you aren't a fan of parsley, you can leave it out!
While the potato is cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Place on a second lined oven tray. Drizzle with olive oil, then rub with the garlic & herb seasoning. Season with salt and pepper.
Top the chicken with the zucchini mixture, pressing it down lightly with the back of a spoon. Bake until the chicken is cooked through, 8-12 minutes. In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced so the topping gets lightly golden.
TIP: Chicken is cooked through when it's no longer pink inside.
Divide the cheesy zucchini-topped chicken, honey carrots and parsley mash between plates. Garnish with the flaked almonds and remaining parsley. Serve with the creamy pesto dressing.
