Monday, July 23, 2012
Zucchini Stuffed Chicken Breasts
I've stuffed chicken breasts with spinach a number of times but with zucchini finally starting to show itself in our garden, I thought it might be nice to use it with basil. It turned out to be very, very good!
Makes 4 generous servings
4 bone in, skin on medium chicken breast halves
2 Tbl butter
1 Tbl olive oil
2 cups shredded zucchini (about one medium)
2 medium green onions, thinly sliced
1/2 tsp salt
1/4 tsp black pepper
2 cups fresh bread crumbs
1 cup grated cheese (I used mozzarella, but Swiss or provolone would be good)
1/4 cup thinly sliced fresh basil
1 egg, lightly beaten
And for basting you'll want 2 Tbl butter mixed with a few shredded basil leaves and melted.
In a large skillet, melt the butter and olive oil and add the green onions, zucchini, salt and pepper. Saute for about 5 minutes until the zucchini "softens"up.
Take the skillet off the heat, let cool a few minutes and then stir in the bread crumbs,cheese, basil and beaten egg.
With your clean fingers, lift the skin of the breasts apart from the meat to create a pocket.
Fill each chicken breast pocket with 1/4 of the stuffing.
Place the breasts in a 9x13 inch baking pan.
Preheat the oven to 350F. Pour the melted butter and basil over the breasts and bake for 50 to 60 minutes, basting with the accumulated pan juices occasionally.