Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 2 tablespoons olive oil, divided

  3. 3 garlic cloves, minced

  4. 2 cups diced zucchini

  5. 1 cup diced sweet red pepper

  6. 1/3 cup grated Parmesan cheese

  7. 1 tablespoon minced fresh basil or 1 teaspoon dried basil

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 4 bone-in chicken breast halves (8 ounces each )

Instructions Jump to Ingredients ↑

  1. 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 meat thermometer reads 170°. Yield: 4 servings.


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