Zucchini and Corn-Stuffed Chicken
“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
Reviews
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.
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.
This is an AMAZING recipe
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