Chicken Under A Zucchini Blanket Recipes

CHICKEN ZUCCHINI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.
• Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.
• In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.
• Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

GARLIC CHICKEN AND ZUCCHINI

Steps:

• Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
• In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.

EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE

Steps:

• Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
• Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

CHICKEN UNDER A ZUCCHINI BLANKET

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.

CHICKEN UNDER A ZUCCHINI BLANKET WITH MASHED POTATOES AND GREEN BEANS

Steps:

• Wash and dry all produce. Preheat oven to 400 degrees. Peel potatoes, then cut into ½-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 ½ 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 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 and 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 2 inches. 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 (we sent more). 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.

SUPER EASY CHICKEN IN A BLANKET

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.

SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL

Steps:

• Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
• In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
• Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.