Chicken Under A Zucchini Blanket Recipes

CHICKEN UNDER A ZUCCHINI BLANKET WITH MASHED POTATOES AND GREEN BEANS

Steps:

• Wash and dry all produce. Preheat oven to 400 degrees. Peel potatoes, then cut into ½-inch cubes. Grate zucchini on large holes of a grater. Place shreds in the center of a clean kitchen or large paper towel. Gather towel corners and squeeze as much moisture as you can from zucchini into sink or bowl. Season generously with salt and pepper.
• Mix Parmesan and zucchini in a medium bowl and set aside. Place one chicken breast between two pieces of plastic wrap. Pound with a mallet, rolling pin, or heavy pan until ½ inch thick. Season all over with salt and pepper. Repeat with other chicken breast.
• Place chicken breasts on a baking sheet and brush each with a drizzle of olive oil, then top with a thick layer of zucchini topping. Bake in oven until no longer pink in center, 12-15 minutes. Heat broiler to high or increase oven temperature to 500 degrees. Broil (or bake) until golden and crisp on top, about 2 minutes.
• While chicken bakes, place potatoes and a pinch of salt in a medium pot with enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes overall. About 3 minutes before potatoes are done, add green beans to pot and cook- they should become tender at about the same time as the potatoes.
• Remove green beans from pot with a slotted spoon. Drain potatoes and return to same pot along with 1 TBSP butter and 2 TBSP milk (we sent more). Mash with a potato masher or fork until very smooth, adding more milk as needed to achieve a creamy consistency. Season with salt and pepper.
• Cut lemon into wedges. Divide potatoes, chicken, and green beans between plates. Serve with lemon wedges on the side for squeezing over.

SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL

Steps:

• Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
• In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
• Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.