Zucchini Stuffed Chicken Breast Recipes

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°.

GRATED ZUCCHINI STUFFED CHICKEN BREASTS

Steps:

• Pre-heat oven to 425°F (220°C).
• Heat large oven proof skillet on medium-high heat. Add 1 tablespoon of oil, then add onions and garlic. Cook until softened, about 1 minute.
• Add zucchini, parsley, paprika and cook until zucchini is tender, about 2-3 minutes. Remove from heat and pour zucchini mixture into a bowl, then add parmesan cheese, salt and pepper. Allow this mixture to cool.
• In the meantime, slice the center of each chicken breast lengthwise, creating a deep pocket to stuff all the zucchini. Careful not to slice the whole chicken breast completely in half.
• Divide the zucchini mixture between the chicken breasts and stuff each breast with zucchini. Generously season each side of the chicken breasts with salt and pepper.
• Wipe the same skillet free of the zucchini juices. Heat the pan to medium-high heat. Add remaining tablespoon of olive oil to coat the pan.
• Sear each side of the chicken breasts for about 2-3 minutes or until a brown crust forms. After each side is seared, add cherry tomatoes to the same skillet. and lightly drizzle with olive oil, then season with salt and pepper. Transfer the skillet to pre-heated oven.
• Bake chicken for about 12 minutes, or until chicken is cooked through. Thicker chicken breasts will take a little longer to cook.
• Serve warm with your favorite zucchini noodles, pasta, rice or on a salad.

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!

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.