Squash-Stuffed Chicken
Meet the Cook: Even people who don't like zucchini comment on how flavorful this is! If you want, you can also bake the stuffing by itself and serve it as a side dish.
-Bernadette Romano, Shaftsbury, Vermont
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
50 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 3 tablespoons butter or margarine
- 1/2 small onion, chopped
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried basil
- 2 medium zucchini, shredded (about 2-1/2 cups)
- 3 slices white bread, torn into coarse crumbs
- 1 egg, beaten
- 3/4 cup shredded Swiss cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 bone-in chicken breast halves
DIRECTIONS
In a skillet, melt butter over medium-high heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and continue to cook for 2 minutes. Remove from the heat; stir in bread crumbs, egg, cheese, salt and pepper. Carefully loosen the skin of the chicken on one side to form a pocket. Stuff each breast with the zucchini mixture. Bake at 375° for 50-60 minutes or until chicken is done. Yield: 4 servings.