Cheesy Zucchini-Topped Chicken

Cheesy Zucchini-Topped Chicken

with Parsley-Mash & Honey Carrots

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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.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

zucchini

1.5 packet

grated Parmesan cheese

(ContainsMilk)

2 unit

potatoes

1 bunch

parsley

1 packet

chicken breast

1 pinch

chilli flakes

2 unit

carrot

1 clove

garlic

1 bunch

chives

Not included in your delivery

olive oil

2 tbs

milk

(ContainsMilk)

40 g

butter

(ContainsMilk)

¼ tsp

salt

½ tsp

honey

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2890 kJ
Fat31.2 g
of which saturates18.2 g
Carbohydrate38.6 g
of which sugars12.9 g
Protein53.6 g
Sodium798 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Baking Paper
Baking Tray
Large Pan
Paper Towel
Grater
Medium Bowl
Peeler
Potato Masher
Strainer
Spoon
InstructionsPDF
Instructions
1

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 for 25-30 minutes, or until tender. Drizzle with the honey and roast for a further 5 minutes, or until caramelised. TIP: Cut the carrot to the correct size so it cooks in the allocated time!

2

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 the excess liquid with your hands or a paper towel. In a medium bowl, combine the 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 prevents the topping from becoming soggy.

3

Add the potato to the saucepan of boiling water. Cook for 10-15 minutes, or until easily pierced with a knife. 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!

4

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.

5

Top the chicken with the zucchini mixture and press down lightly with the back of a spoon. Bake for 8-12 minutes, or until the chicken is cooked through. In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced and cook until golden. TIP: Cook times will vary depending on the size of your fillet. TIP: Chicken is cooked through when it is no longer pink inside.

6

Divide the cheesy zucchini-topped chicken breast, roasted carrots and parsley mash between plates. Garnish with the remaining parsley.