Fontina & Pickled Pepper Chicken with Zucchini & Mashed Potatoes

Fontina & Pickled Pepper Chicken

with Zucchini & Mashed Potatoes

Group Created with Sketch. 35 min 13 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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In this dish, chicken breasts are simply seared with a vibrant coating of dried oregano, sage, and more, then topped with sweet pickled peppers and rich fontina while they finish in the pan, which allows the cheese to slowly melt on top of it all.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Cook & mash the potatoes:
1 Cook & mash the potatoes:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes cook, roughly chop the peppers. Thinly slice the cheese. Thinly slice the zucchini into rounds. Peel and roughly chop 2 cloves of garlic

Cook the chicken:
3 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Evenly top with the chopped peppers and sliced cheese. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the zucchini & serve your dish:
4 Cook the zucchini & serve your dish:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Serve the cooked chicken with the cooked zucchini and mashed potatoes. Enjoy! 

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Cook & mash the potatoes:
1 Cook & mash the potatoes:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

2 Prepare the remaining ingredients:

While the potatoes cook, roughly chop the peppers. Thinly slice the cheese. Thinly slice the zucchini into rounds. Peel and roughly chop 2 cloves of garlic

Prepare the remaining ingredients:
Cook the chicken:
3 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Evenly top with the chopped peppers and sliced cheese. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the zucchini & serve your dish:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Serve the cooked chicken with the cooked zucchini and mashed potatoes. Enjoy! 

Cook the zucchini & serve your dish: