Zucchini-Stuffed Chicken
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 4 servings.
Now that we're empty nesters, my husband is the brave one who gets to test my new recipes. This one quickly received a thumbs-up.
Ingredients
-
1 medium onion, chopped
-
2 tablespoons olive oil, divided
-
3 garlic cloves, minced
-
2 cups diced zucchini
-
1 cup diced sweet red pepper
-
1/3 cup grated Parmesan cheese
-
1 tablespoon minced fresh basil or 1 teaspoon dried basil
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
4 bone-in chicken breast halves (8 ounces each)
Directions
-
1.
In a large ovenproof skillet, saute onion in 1 tablespoon oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender.
-
2.
Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket; stuff with vegetable mixture.
-
3.
In the same skillet, brown chicken skin side down in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts
1 each: 387 calories, 19g fat (5g saturated fat), 116mg cholesterol, 517mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 44g protein.
© 2024 RDA Enthusiast Brands, LLC