Best Zucchini Stuffed Chicken Breast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI AND RICOTTA STUFFED CHICKEN BREASTS



Zucchini and Ricotta Stuffed Chicken Breasts image

Fresh Zucchini and Ricotta stuffed into chicken breasts and baked.

Provided by Kathy

Categories     Dinner

Time 1h5m

Number Of Ingredients 9

4 whole boneless (skinless chicken breasts)
2 whole medium zucchinis (shredded and squeezed dry.)
1 whole egg (lightly beaten)
3/4 cup Italian seasoned bread crumbs
1/4 cup Parmesan Cheese
3/4 cup ricotta cheese
Olive oil
salt
pepper

Steps:

  • Butterfly chicken breast.
  • In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
  • Place a heaping amount of filling on one half of the chicken breast.
  • Fold other half over the stuffing.
  • Place on a light greased baking sheet.
  • Brush lightly with olive oil and sprinkle with salt and pepper.
  • Bake in a preheated 450 degree oven for 10 minutes.
  • Reduce heat to 375 and continue baking for 25-35 minutes.

Nutrition Facts : Calories 192 kcal, Carbohydrate 17 g, Protein 10 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 440 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ZUCCHINI-STUFFED CHICKEN



Zucchini-Stuffed Chicken image

Now that we're empty nesters, my husband is the brave one who gets to test my new recipes. This one quickly received a thumbs-up.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons olive oil, divided
3 garlic cloves, minced
2 cups diced zucchini
1 cup diced sweet red pepper
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 bone-in chicken breast halves (8 ounces each)

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°.

Nutrition Facts : Calories 387 calories, Fat 19g fat (5g saturated fat), Cholesterol 116mg cholesterol, Sodium 517mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 44g protein.

ZUCCHINI STUFFED CHICKEN



Zucchini Stuffed Chicken image

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.

Provided by REDTEETOP

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

4 1/2 breast, bone ins 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
⅛ teaspoon pepper

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.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 14.3 g, Cholesterol 214.7 mg, Fat 28 g, Fiber 1.6 g, Protein 54.6 g, SaturatedFat 12.9 g, Sodium 651.8 mg, Sugar 2.9 g

GRATED ZUCCHINI STUFFED CHICKEN BREASTS



Grated Zucchini Stuffed Chicken Breasts image

Always a favorite, these chicken breasts are a meal in themselves. Stuffed with tender, grated zucchini and finished in the oven, all you need is a small salad and call it a healthy and satisfying weeknight dinner.

Provided by Todd + Diane

Categories     Main Course

Time 45m

Number Of Ingredients 11

2 pounds boneless skinless chicken breasts ((about 3-4 breasts))
2 cups coarsely grated zucchini ((about 2 small zucchini))
2 tablespoons olive oil (, divided)
½ medium onion (, minced)
3 cloves garlic (, minced or crushed)
¼ cup chopped parsley
½ teaspoon paprika
1/3 cup parmesan cheese
kosher salt ( or sea salt, to taste)
fresh grated black pepper (, to taste)
8 ounces cherry tomatoes ((Optional))

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.

Nutrition Facts : Calories 394 kcal, Carbohydrate 8 g, Protein 53 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 150 mg, Sodium 415 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

ZUCCHINI-STUFFED CHICKEN BREAST



Zucchini-Stuffed Chicken Breast image

The skin of this chicken makes a natural pocket to hold the stuffing mixture in. This is a great recipe for a dinner party, quite easy to make, and very delicious.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 small onion (about 1/3 cup)
2 garlic cloves, minced (optional)
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
2 medium zucchini, shredded (about 2-1/2 cups)
3 slices bread, torn into coarse crumbs
1 egg, beaten
3/4 cup shredded swiss cheese
salt & fresh ground pepper (I use seasoned salt)
4 bone-in chicken breast halves, with skin left on

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.

Nutrition Facts : Calories 369.9, Fat 23, SaturatedFat 11.6, Cholesterol 140.8, Sodium 302, Carbohydrate 15.8, Fiber 1.8, Sugar 3.6, Protein 25.1

CHICKEN BREASTS STUFFED WITH ZUCCHINI, TOMATO AND BASIL



Chicken Breasts Stuffed with Zucchini, Tomato and Basil image

A grill recipe to use your summer vegetables! This recipe works well with chicken, but another option is to substitute pork loin.

Provided by Bev I Am

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6-8 oz each)
salt & freshly ground black pepper
2 tablespoons olive oil
1 clove garlic, thinly sliced
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
2 tomatoes, sliced
1 large zucchini, thickly sliced
8 fresh basil leaves
olive oil, for basting

Steps:

  • Prepare a fire in a charcoal grill.
  • Butterfly each chicken breast half by slicing it horizontally from one side to within 1/2 inch of other.
  • Open like a book and sprinkle to taste with salt and pepper.
  • For Marinade: In a shallow baking dish, combine ingredients.
  • Add chicken and turn to coat all sides.
  • Let stand at room temperature for 30 minutes.
  • Layer tomato and zucchini slices and basil leaves inside each chicken breast.
  • Close and secure with toothpicks.
  • Season to taste with salt and pepper.
  • Cook chicken breasts over a medium fire, turning often and brushing occasionally with olive oil, until juices run clear when pierced by a skewer, 20-30 minutes.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #vegetables     #chicken     #dietary     #low-sodium     #low-carb     #low-in-something     #meat     #squash     #4-hours-or-less

Related Topics