Garlicky Courgette Chicken Gratin
with Roasted New Potatoes
- Milk
- May contain traces of allergens
- Celery
Life’s most precious commodity is time, and tonight we want to make sure you’ve got more of it to do stuff that counts. That’s why tonight’s Quick Dish is big on flavour and nutrition but small on prep time. Get the oven pre-heating pronto, get a helper to grate the courgette and before you know it you’ll be relaxing and reflecting on another homemade dinner well done.
Ingredients
4
Boursin
(Contains: Milk)
4
British Chicken Breasts
2
Courgette
(May contain traces of: Celery)
2
New Potatoes
1
Baby Spinach
2
Seville Orange & Honey Dressing
Utensils
Instructions
Pre-heat your oven to 200 degrees.
Remove the ends of the courgette, then coarsely grate. Remove some of the excess water from the courgette by squeezing it between a few sheets of kitchen paper or a clean tea towel. Mix your courgette with a glug of oil, the boursin, a pinch of salt and some black pepper.
Cut the new potatoes into quarters. Toss your potatoes in a splash of oil, lay on a baking tray and put on the top shelf of your oven for 25 mins until crispy.
Sandwich the chicken breast between two pieces of clingfilm (if you have some). Bash your chicken with a rolling pin until it is 1cm thick all over. Tip: If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.
Pile your courgette mixture on top of each chicken breast. Put on a baking tray in your oven and cook for 15-20 mins until cooked through. Tip: The chicken is cooked when it is no longer pink in the middle. Then pop them under a hot grill for a few mins until golden-brown on top. Tip: if your grill and oven are one and the same, you can move your potatoes to the bottom shelf whilst you grill your chicken.
Toss the spinach leaves in the dressing.
Serve your crispy roasted potatoes with your courgette topped chicken and a handful of your spinach.
