Zucchini Stuffed Chicken

Recipe View Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. (5 minutes)

Recipe View Carefully loosen the skin on each chicken breast to create a pocket, being careful not to detach the skin completely. Set aside. (10 minutes)

Recipe View In a skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the parsley and basil, cooking for another minute until fragrant. (8 minutes)

Recipe View Add the shredded zucchini to the skillet and cook, stirring occasionally, until tender and slightly softened, approximately 5 minutes. Remove from heat. (7 minutes)

Recipe View In a bowl, combine the zucchini mixture with the torn bread, beaten egg, shredded Swiss cheese, salt, and pepper. Mix thoroughly until well combined. (5 minutes)

Recipe View Stuff the prepared chicken breast pockets with the zucchini mixture, dividing it evenly. Place the stuffed chicken breasts in the prepared baking dish. (10 minutes)

Recipe View Bake in the preheated oven until the chicken is cooked through, the juices run clear, and the stuffing is hot and lightly browned, about 50 to 60 minutes. A meat thermometer inserted into the thickest part of the chicken should read 165 degrees F (74 degrees C). (55 minutes)

Recipe View Let the chicken rest for 5-10 minutes before serving. (7 minutes)