Zucchini Stuffed Chicken

4.5
(38)

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.

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Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 4 bone-in chicken breasts, with skin

  • 3 tablespoons butter

  • ½ small onion, chopped

  • 1 tablespoon chopped fresh parsley

  • ½ teaspoon dried basil

  • 2 ½ cups shredded zucchini

  • 3 slices bread, torn into pieces

  • 1 egg, beaten

  • ¾ cup shredded Swiss cheese

  • ½ teaspoon salt

  • 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.

Nutrition Facts (per serving)

535 Calories
28g Fat
14g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 535
% Daily Value *
Total Fat 28g 36%
Saturated Fat 13g 65%
Cholesterol 215mg 72%
Sodium 652mg 28%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 55g
Vitamin C 15mg 76%
Calcium 238mg 18%
Iron 3mg 17%
Potassium 651mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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