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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Meet the Cook: Even people who don't like zucchini comment on how flavorful this is! If you want, you can also bake the stuffing by itself and serve it as a side dish. -Bernadette Romano, Shaftsbury, Vermont Ingredients:
3 tablespoons butter |
1/2 small onion, chopped |
1 tablespoon chopped fresh parsley |
1/2 teaspoon dried basil |
2 medium zucchini, shredded (about 2-1/2 cups) |
3 slices white bread, torn into coarse crumbs |
1 egg, beaten |
3/4 cup shredded swiss cheese |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 bone-in chicken breast halves |
Directions:
1. In a skillet, melt butter over medium-high heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and continue to cook for 2 minutes. Remove from the heat; stir in bread crumbs, egg, cheese, salt and pepper.
2. Carefully loosen the skin of the chicken on one side to form a pocket. Stuff each breast with the zucchini mixture. Bake at 375° for 50-60 minutes or until chicken is done. Yield: 4 servings.
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