Zucchini and Corn-Stuffed Chicken

Name: Zucchini and Corn-Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

“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.”

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°.

Nutrition Facts

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

Originally published as Summer Squash Stuffed Chicken in Cooking for 2 Summer 2009

Reviews

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Average Rating:

WednesdayDW90

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.
Knittingnut

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.
foag

Jun 12, 2009

This is an AMAZING recipe