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.