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.
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-STUFFED CHICKEN BREAST
The skin of this chicken makes a natural pocket to hold the stuffing mixture in. This is a great recipe for a dinner party, quite easy to make, and very delicious.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees F.
- Butter a 13 x 9-inch baking pan.
- In a skillet, melt butter; saute onion, parsley and basil until onion is tender (about 3 minutes).
- Add garlic (if using) zucchini and cook 2 minutes longer.
- Remove from the heat; stir in bread crumbs, egg, cheese salt and pepper.
- Carefully loosen the skin if chicken on one side to form a pocket.
- Stuff each chicken breast with the zucchini mixture then place in a greased dish.
- Bake for 35-45 minutes or until chicken is cooked through.
Nutrition Facts : Calories 369.9, Fat 23, SaturatedFat 11.6, Cholesterol 140.8, Sodium 302, Carbohydrate 15.8, Fiber 1.8, Sugar 3.6, Protein 25.1
CHICKEN BREASTS STUFFED WITH ZUCCHINI, TOMATO AND BASIL
A grill recipe to use your summer vegetables! This recipe works well with chicken, but another option is to substitute pork loin.
Provided by Bev I Am
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a fire in a charcoal grill.
- Butterfly each chicken breast half by slicing it horizontally from one side to within 1/2 inch of other.
- Open like a book and sprinkle to taste with salt and pepper.
- For Marinade: In a shallow baking dish, combine ingredients.
- Add chicken and turn to coat all sides.
- Let stand at room temperature for 30 minutes.
- Layer tomato and zucchini slices and basil leaves inside each chicken breast.
- Close and secure with toothpicks.
- Season to taste with salt and pepper.
- Cook chicken breasts over a medium fire, turning often and brushing occasionally with olive oil, until juices run clear when pierced by a skewer, 20-30 minutes.
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