Zucchini-Stuffed Chicken Recipe

5 2 3
Zucchini-Stuffed Chicken Recipe
Zucchini-Stuffed Chicken Recipe photo by Taste of Home
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Zucchini-Stuffed Chicken Recipe

Read Reviews
5 2 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive or vegetable oil, divided
  • 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 with skin

Directions

In a large ovenproof skillet, saute onion and garlic in 1 tablespoon oil for 3 minutes. Add zucchini and red pepper; saute for 3 minutes. Remove from the heat; stir in Parmesan cheese, basil, salt and pepper. Carefully loosen the skin of each chicken breast one side to form a pocket; stuff with vegetable mixture. In the same skillet, brown chicken, skin side down, in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Zucchini-Stuffed Chicken in Country Extra March 2001, p49

Nutritional Facts

1 each: 387 calories, 19g fat (5g saturated fat), 116mg cholesterol, 517mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 44g protein.

  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive or vegetable oil, divided
  • 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 with skin
  1. In a large ovenproof skillet, saute onion and garlic in 1 tablespoon oil for 3 minutes. Add zucchini and red pepper; saute for 3 minutes. Remove from the heat; stir in Parmesan cheese, basil, salt and pepper. Carefully loosen the skin of each chicken breast one side to form a pocket; stuff with vegetable mixture. In the same skillet, brown chicken, skin side down, in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Zucchini-Stuffed Chicken in Country Extra March 2001, p49

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Reviews forZucchini-Stuffed Chicken

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MY REVIEW
amanduh1731 User ID: 5660697 30826
Reviewed Dec. 7, 2010

"This recipie was awesome! I took the advice of another reviewer and used boneless skinless chicken that was thin sliced by the butcher to make little roll ups. PHENOMENOL! Also, since this recipe didnt call for any spices on the chicken, i drizzeled olive oil and spices on it once in the oven. I HIGHLY RECOMMEND this recipe!"

MY REVIEW
daisey5 User ID: 146806 71590
Reviewed Feb. 4, 2010

"To cut back on the fat I used skinless boneless chicken breasts. I flattened them out and put the zucchini mixture in the middle and rolled them up and then baked them. They were very good."

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