Zucchini Stuffed Chicken Recipe
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Zucchini Stuffed Chicken

By: REDTEETOP  
"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."

Rating: This weblink has been rated 7 times with an average star rating of 4.4 Read Reviews (6)

Rate/Review | 570 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 bone-in chicken breasts, with skin
  • 3 tablespoons butter
  • 1/2 small onion, chopped
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 2 1/2 cups shredded zucchini
  • 3 slices bread, torn into pieces
  • 1 egg, beaten
  • 3/4 cup shredded Swiss cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  2. Loosen the skin on each chicken breast to form a pocket, and set aside.
  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.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 535 | Total Fat: 28g | Cholesterol: 221mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2009 by Pam-3BoysMama Supporting Member (Click to learn more about Supporting Membership)
I have to say I was a bit skeptical, but this turned out great! The stuffing turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by MARIJA 
I've been making this recipe for years. It was published in Good Housekeeping years ago using... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by M&B 
This is a great recipe I did use bone less chicken breasts reather than bone in with skin. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2009 by The Purple Chef 
Used this as a base recipe for the ingredients I had on hand. I didn't haven any zucchini so I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2009 by PULLEYHEATHER 
Yes, this is pretty good! I used boneless, skinless chicken breasts and it worked fine. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by JOSEPHINE aka SPITFIRE FOODIE Supporting Member (Click to learn more about Supporting Membership)
While making this recipe, I initially had low expectations. Surprisingly, the chicken was... MORE

 
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