Tuesday, January 3

Zucchini Stuffed Chicken Breast

You can never have too many recipes for chicken. Now-a-days most of us buy chicken breast that are skinned and boned in a large economy size 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. This recipe is for four chicken breasts, but can be easily divided for two. I am slowly having to find more and more dishes that will serve just Greg and me. It's a great go to recipe when you are having company or celebrating an anniversary or other special day. Enjoy!

Zucchini Stuffed Chicken Breast
This is my FAVORITE chicken recipe! Hope you enjoy it too!
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  • 3 Tbsp butter
  • 1/2 small onion, finely diced
  • 1Tbsp 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

  • Preheat oven to 375 degrees.
  • In a large non-stick skillet melt butter over medium heat. 
  • Saute onion, parsley and basil until onion is tender. 
  • Add zucchini and cook for 2-3 minutes. 
  • Remove from heat; stir in cheese, bread crumbs, egg, salt and pepper. Mix evenly. 
  • Loosen skin on the chicken breast on one side, forming a pocket.
  • Divide stuffing 4 ways and place under skin. Make sure your zucchini is covered with the skin. 
  • Place in a shallow baking dish.
  • Bake at 375 degrees for 50-60 minutes, or until juices run clear. 

These breast are large and sometimes Greg and I will share one breast. I cut down my ingredients for the stuffing, but I still have more stuffing than you would use for 1 chicken breast. I just pack it all in and it is just right for a light meal served with a large salad. It's really good...don't tell your kids it has zucchini in the stuffing and they will love it as well!

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