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Roasted Chicken Breast With Zucchini

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Ingredients

Adjust Servings:
2 zucchini (about 8oz in total)
1 1/2 ounces unsalted butter, at room temperature
1 onion, finely chopped
2 ounces cream cheese
1 ounce white breadcrumb, made from day-old bread
1 egg yolk
2 tablespoons mixed fresh herbs, chopped (such as tarragon, parsley and chervil)
2 tablespoons parmesan cheese, freshly grated
4 chicken breasts, boneless, skin on
1 tablespoon olive oil
salt and black pepper

Nutritional information

475.2
Calories
292 g
Calories From Fat
32.5 g
Total Fat
13.8 g
Saturated Fat
180.7 mg
Cholesterol
236.4 mg
Sodium
10.5 g
Carbs
1.6 g
Dietary Fiber
3.3 g
Sugars
35 g
Protein
314g
Serving Size

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Roasted Chicken Breast With Zucchini

Features:
    Cuisine:

    For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of all purpose flour into the cooking juices and add 1/2 cup of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve.

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Roasted Chicken Breast With Zucchini Stuffing, For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of all purpose flour into the cooking juices and add 1/2 cup of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve , For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of all purpose flour into the cooking juices and add 1/2 cup of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve


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    Steps

    1
    Done

    Preheat the Oven to 400f Top and Tail the Zucchini, Then Coarsely Grate in a Food Processor, or Use a Mandolin or Box Grater. Tip Into a Clean Tea Towel and Squeeze Out Any Excess Moisture.

    2
    Done

    Melt a Knob of the Butter in a Large, Ovenproof Frying-Pan. Add the Onion and Cook For 2-3 Minutes Until Softened but not Browned. Add the Grated Zucchini, Increase the Heat and Saut For Another 3-4 Minutes Until Just Tender. Tip on to a Plate to Cool a Little.

    3
    Done

    Using a Fork, Soften the Remaining Butter in a Bowl, Then Beat in the Soft Cheese. Mix in Half the Breadcrumbs, the Egg Yolk, Herbs, and Onion and Zucchini Mixture, Mixing Well to Combine.

    4
    Done

    Stir in the Remaining Breadcrumbs and Parmesan, and Then Season to Taste.

    5
    Done

    Wipe Out the Frying-Pan and Return to the Heat. Using a Sharp Knife, Make a Pocket in Each Chicken Breast by Cutting Horizontally Almost All the Way Through but Leaving Them Attached at One Side, Then Push About a Tablespoon of the Stuffing Into Each, Spreading It With a Round-Bladed Knife. Carefully Lift the Skin of Each Breast and Spread a Little More of the Stuffing Between the Flesh and the Skin, Then Seal and Secure With Toothpicks. Season All Over.

    6
    Done

    Add the Olive Oil to the Frying-Pan, Then Cook the Chicken Breasts Skin-Side Down For 3-4 Minutes, Until Golden, Turning Once. Transfer to the Oven and Cook For Another 15-20 Minutes or Until Cooked Through. Remove from the Oven, and Leave to Rest For 5 Minutes. Carve Each Chicken Breast Into 3 Slices and Arrange on Warmed Serving Plates Accompanied by Roasted New Potatoes.

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    Kenley Potts

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