Zucchini-Stuffed Chicken

Name: Zucchini-Stuffed Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
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)

Total Time Prep: 20 min. Bake: 25 min.

Yield 4 servings

Test Kitchen Approved

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

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.
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.
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 thermometer reads 170°.

Nutrition Facts

1 each: 387 calories, 19g fat (5g saturated fat), 116mg cholesterol, 517mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 44g protein.

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.

Recipe Creator