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Zucchini Stuffed Chicken

Reviewed: Feb. 14, 2012
This is one of my favorite recipes that I make quite often for company. I do make a few changes to it though: I use boneless, skinless chicken breasts that I split and pound with a mallet and roll the filling in, I use jack instead of swiss cheese because that is what I always have on hand, and best of all I add some chopped shrimp to the filling!
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