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Simple Zucchini Stuffed Chicken Breast

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Simple Zucchini Stuffed Chicken Breast
2017-10-24 Other

This easy to make zucchini stuffed chicken breast will become your new favorite diner if you give it a chance.

  • Servings: 4
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45


3 Shallots, chopped
2 Tbsp Olive Oil, divided
3 cloves Garlic, minced
2 cups Diced Zucchini
1 cup Diced Sweet Red Pepper
⅓ cup Grated Parmesan Cheese
1 Tbsp Minced Fresh Basil
1 tsp Minced Fresh Rosemary
Salt + Pepper
4× 8oz Bone-in Chicken Breast Halves


Preheat the oven to 375 degrees. In a large ovenproof skillet, sauté the shallots in 1 tbsp. of olive oil until clear, then add the garlic, and cook for one minute more, or until the garlic is slightly browned. Then add the diced zucchini and pepper, and sauté for another 3 minutes, or until the veggies are tender. Remove the skillet from heat, stir in the cheese, rosemary, and basil, and season with salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket, and stuff with vegetable mixture. In the same skillet, brown chicken skin side down in another tbsp. of oil, then turn and brown the other side. Transfer the chicken to the oven and bake for 20-30 minutes or until cooked through.