ZUCCHINI AND CORN-STUFFED CHICKEN

Zucchini and Corn-Stuffed Chicken image

"This recipe honestly could not be easier to make and the flavors just burst," writes Jenn Tidwell from Fair Oaks, California. "I like to serve it with pasta or rice."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 small zucchini, finely chopped
1/4 cup fresh or frozen corn, thawed
3 tablespoons grated Parmesan cheese, divided
2 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small bowl, combine the zucchini, corn and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks., Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 262 calories, Fat 9g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges