Chicken Under A Zucchini Blanket Recipes

Steps:

• Wash and dry all produce. Preheat oven to 400 degrees. Peel potatoes, then cut into 1/2-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 1/2-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 the 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 or 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 1 inch. 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. 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.

Steps:

• Put the chicken stock in a casserole dish large enough to hold the chicken, together with the herbs, sliced carrot, onion, salt and cayenne pepper.
• Bring to the boil and lower the chicken into the stock.
• Allow to poach at a gentle simmer for 20 minutes.
• Put in the lemon rind (thinly pared) and the juice of the lemon and simmer for a further 20-25 minutes.
• Lift out the chicken, tipping it to drain off the liquid inside, and keep it hot.
• Strain the broth into a measuring jug.
• In a smaller pan, melt 1½ oz.
• of the butter and stir in the flour.
• Stir over a gentle heat until it sizzles.
• Add 20 oz. of the chicken broth, a little at a time, stirring between each addition.
• Simmer the resulting sauce for 15 minutes, stirring occasionally, taste for seasoning and add the mushrooms, sliced and sautéed gently in the remaining butter for a few minutes until they are just tender.
• Lastly, stir in the cream and pour the sauce over the chicken.

Steps:

• Preheat oven to 350.
• Cut chicken breasts in half. Spread a layer of cream cheese on the chicken breast, then sprinkle the seasoning on top. Cover with mushrooms.
• Leave croissants in a rectangle (2 croissants) and press together so it won't separate. Roll it over the top of the chicken and wrap under as far as possible.
• Bake on a cookie sheet until golden brown and chicken is done through.