“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.”
Zucchini and Corn-Stuffed Chicken Recipe photo by Taste of Home
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°.
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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.
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