ZUCCHINI STUFFED CHICKEN
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.
Provided by REDTEETOP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Loosen the skin on each chicken breast to form a pocket, and set aside.
- 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.
- 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.
Nutrition Facts : Calories 534.9 calories, Carbohydrate 14.3 g, Cholesterol 214.7 mg, Fat 28 g, Fiber 1.6 g, Protein 54.6 g, SaturatedFat 12.9 g, Sodium 651.8 mg, Sugar 2.9 g
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."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- 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°.
Nutrition Facts : Calories 262 calories, Fat 9g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges
CREAMY CORN SKILLET CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
- Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
- Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
- Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
- Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
- Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.
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.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 387 calories, Fat 19g fat (5g saturated fat), Cholesterol 116mg cholesterol, Sodium 517mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 44g protein.
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