Alouette Almond Zucchini Stuffed Chicken Recipe 435 Food

ZUCCHINI STUFFED CHICKEN

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.

ALOUETTE ALMOND ZUCCHINI STUFFED CHICKEN RECIPE - (4.3/5)

Steps:

• COMBINE ALOUETTE, ZUCCHINI, PARSLEY, OLIVE OIL, AND ALMONDS AND SALT AND PEPPER IN FOOD PROCESSOR. STUFF CHICKEN BREASTS WITH MIXTURE. DREDGE CHICKEN BREASTS IN EGG AND THEN BREAD CRUMBS AND SAUTE ON ONE SIDE UNTIL JUST BROWNED. TRANSFER TO A RIMMED BAKING SHEET. BAKE AT 400 DEGREES UNTIL DONE. REMOVE FROM OVEN, CUT BREASTS IN HALF AND SERVE.

ZUCCHINI-STUFFED CHICKEN

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°.

ALOUETTE® CHICKEN DIJON RECIPE

Steps:

• Season chicken breasts with salt and pepper.
• Heat olive oil in large skillet at medium setting. Add chicken breasts and brown 10 minute per side.
• Prepare onions, garlic and mushrooms and add to skillet while chicken is browning.
• In a small bowl, thin Alouette Spreadable Cheese with broth and wine. Add Dijon mustard and blend.
• Pour Alouette Spreadable Cheese sauce mixture over chicken and simmer for 10 minutes.
• Garnish with fresh parsley and serve.
• Note: cooking time may vary based on the size and thickness of the chicken breasts.

ZUCCHINI-STUFFED CHICKEN BREAST

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.