Chicken breast gratin over zucchini

Name: Chicken breast gratin over zucchini
Ingredients: 1 large tomato (200 g); 1 teaspoon salt; 500 g zucchini; 1/2 teaspoon ground pepper; 30 ml olive oil; 500 g chicken breast; 150 g semi-hard cheese; 5 g basil leaves

Meat - Chicken breast gratin over zucchini by Larisa L. - Recipia

Chicken breast gratin over zucchini starts with salting and draining the tomato, so it doesn't release liquid in the baking dish. The slices are browned on the grill, then baked under tomato and cheese until the topping melts and sets lightly. I slice the chicken breast as evenly as possible so it sits neatly over the zucchini. Preparation: 20 minutes. Cooking: 28 minutes. Rest: 10 minutes. Total time: 58 minutes. Serves: 2. Approximately 750 kcal and 75 g protein per serving.

Ingredients

1 large tomato (200 g)
1 teaspoon salt
500 g zucchini
1/2 teaspoon ground pepper
30 ml olive oil
500 g chicken breast
150 g semi-hard cheese
5 g basil leaves

Preparation

1. Wash the tomato, dice it and mix it with 1/4 teaspoon salt. Leave it to drain in a sieve for 10 minutes. 2. Wash the zucchini, trim the ends and slice lengthwise, 1 cm thick. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 15 ml olive oil. Put the slices on the hot grill for 1-2 minutes on each side, until browned grill marks appear, then arrange them in a baking dish lined with parchment paper. 3. Cut the chicken breast into slices about 1.5 cm thick, a little thicker than schnitzel. Season with 1/4 teaspoon salt, 1/4 teaspoon pepper and 15 ml olive oil. Grill for 2 minutes on each side on the hot grill, until lightly browned. 4. Place each chicken slice over a zucchini slice. Top with the drained diced tomato and a thin slice of cheese. 5. Put the dish in an oven preheated to 200°C for 15-20 minutes, until the cheese has melted and the chicken is cooked through in the center. Sprinkle with the basil leaves and serve immediately.

Notes

A green salad with a simple dressing goes well with the gratin. Store leftovers in a sealed container in the fridge for up to 3 days; the zucchini softens when reheated. Don't rush draining the tomato: leave the diced pieces in the sieve until they stop dripping. Small, firm zucchini are easier to slice lengthwise than very large ones, which can have a spongier center. If the chicken slices are more than 2 cm thick, they need more time on the grill. Fresh basil can be replaced with 1 teaspoon dried basil; the cheese contains dairy.