Chicken with zucchini and basil cream and new potatoes

Ingredients

For 1 serving

• Chicken breast150 g
• Zucchini200 g
• Basilto taste
• Almonds8 g
• Potatoes180 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: nuts

In season: June – September

Method

1. Scrub the new potatoes, leaving the skin on, put them in cold salted water, bring to the boil and cook for 15 minutes, until a fork slides through easily; drain and halve them.
2. Meanwhile wash and trim the courgettes and cut them into chunks; cook them covered in a little salted water for 8 minutes, until tender, then drain, keeping some of the liquid.
3. Blend the courgettes with the basil, almonds, half the oil and a pinch of salt until smooth; if it's too thick add a splash of the cooking liquid.
4. Heat a griddle pan over medium-high heat, salt the chicken breast and grill it for 5 minutes per side, until golden and white inside; let it rest for 2 minutes and slice it.
5. Sauté the potatoes in a frying pan with the remaining oil over medium-high heat for 4 minutes, until golden, and salt them.
6. Spread the courgette cream on the plate, lay the chicken on top and serve with the potatoes.