- 1 zucchini, grated & remove excess moisture
- 25 g Parmesan cheese, grated
- 2 small pieces birds eye chilli, or 1/2 tsp chilli flakes
- 1/2 zest of lemon
- 2 teaspoons olive oil
- 2 fillets chicken breast
- 100 g green beans, trimmed
- 500 g potatoes, cut into 3 cm pieces
- 15 g Butter
- 50 g Milk
- 1/3 teaspoon TM Vegetable stock paste
- Salt & pepper to taste
1h 0minPreparation 30minBaking/Cooking
Recipe is created for
1 Preheat the oven to 200°C
2 Grate parmesan cheese 5 sec / speed 10 remove and place in a separate bowl.
Grate zucchini 3 sec / speed 5. then spread zucchini out between paper towels and wring out excess liquid.
De-seed birds eye chilli according to preference and chop 3 sec / speed 5.
Zest your lemon. Season the topping with salt and pepper.
3 Pound each chicken breast fillet with a mallet till it's 1 cm thick.
4 Season toppings with salt and pepper. Coat each chicken breast with half of the olive oil and place on a prepared oven tray. Spoon the zucchini mixture over the top side of the chicken in a thick layer. Cook in the oven for 18 minutes. Turn the oven grill to hot and cook for a further 5-10 minutes or until the top is nice and crispy and the chicken is cooked through.
5 Chop potato into 3 cm cubes, place in simmer basket and fill TM bowl with 1200 g water 25 min / veroma / "Gentle stir setting" . In the last 15 minutes, place the beans in the veroma tray, and place on top to cook for the last 15 minutes.
Once the potato is cooked through, check that potatoes are soft. Remove simmer basket and discard the water. Insert butterfly whisk. Place the potatoes back into the TM bowl, add butter, milk, TM Veg stock, salt and pepper to taste 10 sec / speed 4.
This recipe was converted to Thermomix.
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