Zucchini-Stuffed Chicken Breast |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
The skin of this chicken makes a natural pocket to hold the stuffing mixture in. This is a great recipe for a dinner party, quite easy to make, and very delicious. Ingredients:
3 tablespoons butter |
1 small onion (about 1/3 cup) |
2 garlic cloves, minced (optional) |
1 tablespoon chopped fresh parsley |
1/2 teaspoon dried basil |
2 medium zucchini, shredded (about 2-1/2 cups) |
3 slices bread, torn into coarse crumbs |
1 egg, beaten |
3/4 cup shredded swiss cheese |
salt & fresh ground pepper (i use seasoned salt) |
4 bone-in chicken breast halves, with skin left on |
Directions:
1. Set oven to 375 degrees F.
2. Butter a 13 x 9-inch baking pan.
3. In a skillet, melt butter; saute onion, parsley and basil until onion is tender (about 3 minutes).
4. Add garlic (if using) zucchini and cook 2 minutes longer.
5. Remove from the heat; stir in bread crumbs, egg, cheese salt and pepper.
6. Carefully loosen the skin if chicken on one side to form a pocket.
7. Stuff each chicken breast with the zucchini mixture then place in a greased dish.
8. Bake for 35-45 minutes or until chicken is cooked through.
|
|