Chicken filet with zucchini and cheese topping

Name: Chicken filet with zucchini and cheese topping
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken filets (150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Courgette; 2 TABLESPOONS Oil; 75 g Raclette cheese; 1 package (500 g) Gnocchi (cooling shelf); 3 Stem(s) Parsley; 2 TABLESPOONS Butter

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken filets (150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Courgette
2 TABLESPOONS Oil
75 g Raclette cheese
1 package (500 g) Gnocchi (cooling shelf)
3 Stem(s) Parsley
2 TABLESPOONS Butter

Directions

1
Wash the chicken filet, dab dry and season with salt and pepper. Clean and wash the zucchini and cut into thin slices at an angle. Heat oil in a pan. Fry the chicken fillets in it at medium heat while turning for about 10 minutes. Remove and place on a baking tray.
2
Fry the zucchini briefly in the frying oil. Season with salt and pepper. Spread the zucchini over the chicken fillets. Grate cheese finely and sprinkle over the zucchini. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 5 minutes until the cheese has melted. Let the gnocchi stand in boiling salted water for 1 minute. Drain on a sieve. Melt butter in a pan. Toss the gnocchi in it. Wash parsley, shake dry, chop coarsely and sprinkle over the gnocchi.
3
Let the gnocchi stand in boiling salted water for 1 minute. Drain on a sieve. Melt butter in a pan. Toss the gnocchi in it. Wash parsley, shake dry, chop coarsely and sprinkle over the gnocchi. Season with salt and pepper. Arrange the chicken filet with the gnocchi