Squash-Stuffed Chicken Recipe

4.5 5 6
Squash-Stuffed Chicken Recipe
Squash-Stuffed Chicken Recipe photo by Taste of Home
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Squash-Stuffed Chicken Recipe

Read Reviews
4.5 5 6
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 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.
Originally published as Squash-Stuffed Chicken in Country Woman July/August 1992, p29

Nutritional Facts

1 each: 498 calories, 26g fat (12g saturated fat), 206mg cholesterol, 648mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 50g protein.

  • 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
  1. 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.
Originally published as Squash-Stuffed Chicken in Country Woman July/August 1992, p29

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Mama24kiddos User ID: 6775374 11686
Reviewed Aug. 29, 2012

"My husband loved it. I didn't think it was anything special. I wouldn't make it again. The only thing different I did was I used whole wheat bread instead of white."

MY REVIEW
Mama24kiddos User ID: 6775374 23890
Reviewed Aug. 29, 2012

"My husband loved it. I didn't think it was anything special. I wouldn't make it again. The only thing different I did was I used whole wheat bread instead of white."

MY REVIEW
Mama24kiddos User ID: 6775374 34372
Reviewed Aug. 29, 2012

"My husband loved it. I didn't think it was anything special. I wouldn't make it again. The only thing different I did was I used whole wheat bread instead of white."

MY REVIEW
beksand User ID: 2556544 34717
Reviewed Jul. 6, 2012

"This was excellent!! And fairly simple. I didn't have Swiss cheese si used mozzarella and it turned out great!"

MY REVIEW
kellyannm User ID: 5044935 4829
Reviewed Apr. 11, 2010

"Very tastey!"

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