Tuesday, August 27

Zucchini Stuffed Chicken Breast


You can never have too many recipes for chicken. Nowadays most of us buy chicken breast that are skinned and boned in a large economy sized bag. It's convenient, easy and cooks quickly. This is NOT one of those recipes. Sorry. I'll post some of those recipes on another day. This recipe calls for chicken breasts that still have the bone intact and skin attached. It is not as quick to prepare and cook as it's counterpart, but worth every minute you spend in the kitchen. It's a great go-to recipe when you are having company, celebrating a special day or a quiet even at home for two!
ZUCCHINI STUFFED CHICKEN BREAST
SERVES 4
INGREDIENTS
  • 3 Tbsp butter
  • 1/2 small onion, finely diced
  • 1 Tbsp parsley, chopped
  • 1/2 tsp. dried basil
  • 2 medium zucchini, shredded with a grater
  • 3 slices white bread, set out and dry, tear into course crumbs
  • 1 egg, slightly beaten
  • 3/4 cup Swiss or Gruyere cheese, grated
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 4 chicken breast, with bone and skin attached
WHAT TO DO
  • Preheat oven to 375 degrees.
  • In a large non-stick skillet melt butter over medium heat. 
  • Add onion, parsley and basil; saute until onion is tender. 
  • Add zucchini and cook for an additional 2-3 minutes. 
  • Remove from heat; stir in cheese, bread crumbs, egg, salt and pepper. Mix evenly. 
  • Loosen skin of the chicken breast on one side, forming a pocket. 
  • Divide stuffing 4 ways and place under skin; making sure your zucchini is covered completely with the skin. Place in a shallow baking dish - I cover my dish with non-stick foil for easy clean up. 
  • Bake at 375 degrees for 50-60 minutes, or until juices run clear. 
The beauty of this simple, yet delicious chicken recipe is that it can be doubled or halved to feed as many or as few. I have made it for as many as 16 and on occasion just for two. These chicken breasts are so large (we are conditioned to the frozen boneless-skinless chicken breasts) that Greg and I share one breast. I go ahead and make the stuffing for two and cook the rest on the side - it is SO GOOD, I can't even tell you how wonderful it is! This stuffing is so versatile that it can be used to stuff a full bird. Personally, I do not cook stuffing in the cavity of poultry -not even on Thanksgiving. However, I would place this stuffing under the skin of a full bird. 

I serve this stuffed chicken with a very large salad and Texas tea, it makes a fantastic meal. Don't tell your kids it has zucchini in the stuffing and they will love it! 
ENJOY!
~THE DOMESTIC CURATOR~
RONDA



No comments:

Post a Comment

ShareThis