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Zucchini-Stuffed Chicken

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.
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • 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 (8 ounces each)

Directions

  • In a large ovenproof skillet, saute onion in 1 tablespoon oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender.
  • Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast 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 a thermometer reads 170°.
Nutrition Facts
1 each: 387 calories, 19g fat (5g saturated fat), 116mg cholesterol, 517mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 44g protein.

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