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.

Step: 1

Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

Step: 2

Loosen the skin on each chicken breast to form a pocket, and set aside.

Step: 3

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.

Step: 4

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.

Per Serving: 535 calories; protein 54.6g; carbohydrates 14.3g; fat 28g; cholesterol 214.7mg; sodium 651.8mg.

Preparing your food in advance can be extremely enjoyable when you do it with your favorite music in the background , a soothing beverage of your pick or even a partner. It is helpful to write every step you fell right to create the food , which may include everything from your tools and utensils to your processing menu . Make sure to checkdown the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the right dishes menu . This includes all of from pots, pans, bowls and utensils to those essential items that are easy to forget, such as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.