Who doesn’t love a topped chicken breast? We love this trick of using zucchini and cheese to keep the chicken moist and tender – just be sure to squeeze out the excess liquid from the zucchini so you still form a good crust.
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the carrot (unpeeled) into 1cm discs. Place the carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast until tender, 25-30 minutes. Drizzle with the honey and roast until caramelised, 5 minutes. TIP: Cut the carrot to the correct size so it cooks in the allocated time!
While the carrot is roasting, peel and chop the potato into 2cm chunks. Pick and finely chop the parsley leaves. Finely chop the garlic (or use a garlic press). Finely chop the chives. Grate the zucchini and squeeze out any excess liquid with your hands. In a medium bowl, combine the grated zucchini, garlic, chives, grated Parmesan cheese (see ingredients list) and a pinch of chilli flakes (if using). Season with a pinch of salt and pepper and drizzle with olive oil. Stir to combine. TIP: Squeezing the liquid from the zucchini helps stop the topping from becoming soggy.
Add the potato to the saucepan of boiling water. Cook until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the milk, butter and salt and mash with a potato masher or fork until smooth. Stir through 1/2 the parsley. TIP: Leave the parsley out of the mash if you are not a fan!
While the potato is cooking, place your hand flat on top of a chicken breast and slice through horizontally, without slicing all the way through. Open up the chicken breast like a book. Repeat with the remaining chicken. Place the chicken on a separate oven tray lined with baking paper, rub with a drizzle of olive oil and a pinch of salt and pepper.
Top the chicken with the zucchini mixture and press down lightly with the back of a spoon. Bake until the chicken is cooked through, 8-12 minutes (depending on thickness). In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced and cook until lightly golden. TIP: Chicken is cooked through when it is no longer pink inside.
Divide the cheesy zucchini-topped chicken, roasted carrots and parsley mash between plates. Garnish with the remaining parsley.