Pollo patate e zucchine gratinati

• 200 g breadcrumbs
• 80 g Parmigiano Reggiano DOP
• 1 clove garlic
• parsley
• salt
• extra virgin olive oil
• 800 g chicken breast
• 400 g potatoes
• 400 g zucchini

Preparation

1. Step 1
   Place the whole potatoes with their skin in a pot of cold water and bring to a boil. Cook until halfway done, about 10-15 minutes depending on size.
2. Step 2
   Peel the potatoes and cut them into cubes.
3. Step 3
   In a bowl combine the breadcrumbs and grated Parmigiano Reggiano. Add a pinch of salt, the minced garlic clove, and the chopped parsley. Mix together by hand.
4. Step 4
   Trim, wash, and cut the raw zucchini into large pieces.
5. Step 5
   In a bowl place the chicken breast cut into cubes, the zucchini pieces, and the parboiled potato cubes.
6. Step 6
   Add a generous amount of extra virgin olive oil and mix by hand. Then add the prepared breadcrumb mixture and stir with hands or a spoon until all ingredients are well coated.
7. Step 7
   Transfer the contents of the bowl to an oiled baking dish or one lined with parchment paper. Spread everything out in a single layer so the pieces do not overlap. Sprinkle any remaining breadcrumb mixture over the top.
8. Step 8 · 200°C / 392°F · 30-35 min
   Bake in a preheated fan-assisted oven at 200°C for 30-35 minutes. For the last 5 minutes turn on the grill function until a golden, crispy crust forms on the surface.
9. Step 9
   Remove from the oven and serve the gratinated chicken with potatoes and zucchini while still hot.