Zucchini and Corn-Stuffed Chicken Recipe

Zucchini and Corn-Stuffed Chicken RecipePhoto by: Taste of Home Zucchini and Corn-Stuffed Chicken Recipe Rating 4

“This recipe honestly could not be easier to make and the flavors just burst,” writes Jenn Tidwell from Fair Oaks, California. “I like to serve it with pasta or rice.”

This recipe is:

Diabetic Friendly

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Zucchini and Corn-Stuffed Chicken Recipe
  • Prep: 15 min. Bake: 30 min.
  • Yield: 2 Servings
15 30 45

Ingredients

  • 1 small zucchini, finely chopped
  • 1/4 cup fresh or frozen corn, thawed
  • 3 tablespoons grated Parmesan cheese, divided
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a small bowl, combine the zucchini, corn and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks.
  • Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Yield: 2 servings.

Nutritional Facts 1 serving equals 262 calories, 9 g fat (3 g saturated fat), 101 mg cholesterol, 351 mg sodium, 7 g carbohydrate, 1 g fiber, 39 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

Originally published as Zucchini-Stuffed Chicken in Cooking for 2 Summer 2009, p21

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Taste of Home

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Reviews for Zucchini and Corn-Stuffed Chicken (3)

Zucchini and Corn-Stuffed Chicken Recipe

Zucchini and Corn-Stuffed Chicken

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Feb. 29, 2012 by WednesdayDW90

If this recipe had more flavor and did not turn out like rubber I might have tried it again. The only thing positive I can say about it was that it is a healty alternative if you don't care about taste. It is not the worst thing I have eaten but not worth making again.


Reviewed on Jun. 13, 2011 by Knittingnut

This was very colorful with the zucchini and corn. However, I would add more seasoning, and the cooking time should be increased by at least 15 minutes.


Reviewed on Jun. 12, 2009 by foag

This is an AMAZING recipe

 
 
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