This recipe has been adapted from a recipe I tried using HelloFresh.

Although the original recipe was good I felt it needed a little something more so I added some minced garlic!

Why have I never thought of topping a chicken breast with shredded zucchini? The zucchini keeps the chicken moist and tender while it is cooking.

The addition of garlic and Parmesan gives a delicious flavor to the mix.

Tip:

If the chicken is dry, have a look over some tips on this website about how to keep the chicken moist:

https://www.platingpixels.com/how-to-bake-chicken-breast-that-are-moist-and-tender/

2 Chicken Breasts, about 350g total
1 zucchini, grated
¼ cup Parmesan cheese
1 tsp dried chilli flakes
1-2 garlic cloves, minced

2 Chicken Breasts, about 350g total 1 zucchini, grated 1 tsp dried chilli flakes 1 -2 garlic cloves, minced

1. Preheat your oven to 160C. Line baking tray with baking paper (lightly smeared with a thin layer of oil) for easy clean up.

2. Place the grated zucchini into the center of a clean kitchen towel. Gather the corners and squeeze the excess moisture out over your sink. Place the zucchini in a bowl.

3. Add the minced garlic, Parmesan cheese and chilli flakes to the zucchini. Mix well.

4. Pound the chicken breast until they are about ½ inch think. Season both sides with salt and pepper and place on a lightly greased baking sheet.

5. Top each chicken breast with a thick layer of the zucchini mix.

6. Bake 15- 30 minutes or until just cooked through (internal temp 75C). During the last two minutes of cooking, heat the oven to high and grill for about 2 minutes or until golden brown on top.

7. Serve the Zucchini & Parmesan Crusted chicken with a salad or with mashed potatoes and green bean. We use the leftovers on a salad the next day.