Zucchini Stuffed Chicken

Zucchini Stuffed Chicken

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"My sister gave me this recipe. My family really likes it. I freeze shredded zucchini for the winter. Just thaw and drain the liquid off before using."

Ingredients

1 h 20 m {{adjustedServings}} servings 535 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 54.6 g
  • 109%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  2. Loosen the skin on each chicken breast to form a pocket, and set aside.
  3. Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
  4. Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.
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Reviews

28
  1. 34 Ratings

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I've been making this recipe for years. It was published in Good Housekeeping years ago using chicken quarters. As a final step, brush the skin with honey and lightly sprinkle with salt.

I have to say I was a bit skeptical, but this turned out great! The stuffing turned out slightly sweet but had a good flavor and the chicken was very moist and tender. I did add an extra slice o...

This is a great recipe I did use bone less chicken breasts reather than bone in with skin. I actually made a modified chicken cor don blu it turned out great!