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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Now that we're empty nesters, my husband is the brave one who gets to test my new recipes. This one quickly received a thumbs-up. Ingredients:
1 medium onion, chopped |
2 tablespoons olive oil, divided |
3 garlic cloves, minced |
2 cups diced zucchini |
1 cup diced sweet red pepper |
1/3 cup grated parmesan cheese |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 bone-in chicken breast halves (8 ounces each) |
Directions:
1. In a large ovenproof skillet, saute onion in 1 tablespoon oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender.
2. Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket; stuff with vegetable mixture.
3. In the same skillet, brown chicken skin side down in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until a meat thermometer reads 170°. Yield: 4 servings.
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