Back to Zucchini and Corn-Stuffed Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Zucchini and Corn-Stuffed Chicken Recipe

Zucchini and Corn-Stuffed Chicken Recipe

“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.”
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Zucchini and Corn-Stuffed Chicken

Sort By :
MY REVIEW
Reviewed Feb. 29, 2012

"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."

MY REVIEW
Reviewed Jun. 13, 2011

"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."

MY REVIEW
Reviewed Jun. 12, 2009

"This is an AMAZING recipe"

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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