Zucchini-Stuffed Chicken Breast

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.

• Ready In: 1 hr 10 mins
• Serves: 4

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.