Zucchini Stuffed Chicken Breast Food

ZUCCHINI AND RICOTTA STUFFED CHICKEN BREASTS

Steps:

• Butterfly chicken breast.
• In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
• Place a heaping amount of filling on one half of the chicken breast.
• Fold other half over the stuffing.
• Place on a light greased baking sheet.
• Brush lightly with olive oil and sprinkle with salt and pepper.
• Bake in a preheated 450 degree oven for 10 minutes.
• Reduce heat to 375 and continue baking for 25-35 minutes.

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.

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°.

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.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, ROASTED RED PEPPER, AND GOAT CHEESE

Steps:

• In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
• With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.

CHICKEN ENCHILADA-STUFFED ZUCCHINI BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Cut zucchini in half and hollow out the centers
• Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
• On a cutting board, season the chicken breast with salt, pepper, and chili powder.
• Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
• Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
• Add the chicken to a bowl with the salsa and stir to combine.
• Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
• Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
• Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
• Enjoy!

CHICKEN BREASTS & ZUCCHINI WITH GARLIC CREAM

Steps:

• In 10" skillet, melt 1/4 cup butter until sizzling; add chicken breasts.
• Cook over medium-high heat, turning once, until chicken is browned and fork tender (12 to 15 min.) Add zucchini and onions.
• Continue cooking, stirring occasionally, until zucchini is crisp tender (5 to 7 min.).
• Meanwhile, in 2-quart saucepan melt 2 tablespoons of butter until sizzling; add garlic.
• Cook over medium-high heat, stirring occasionally, for 1 minute.
• Add flour; continue cooking until smooth and bubbly (1 minute).
• Add remaining garlic cream ingredients.
• Continue cooking, stirring occasionally, until sauce is thickened (5 to 7 minutes).
• If desired, you can serve zucchini and chicken over rice; pour sauce over chicken.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, TOMATO AND BASIL

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.

SQUASH-STUFFED CHICKEN

Steps:

• In a skillet, melt butter over medium-high heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and continue to cook for 2 minutes. Remove from the heat; stir in bread crumbs, egg, cheese, salt and pepper. , Carefully loosen the skin of the chicken on one side to form a pocket. Stuff each breast with the zucchini mixture. Bake at 375° for 50-60 minutes or until chicken is done.