Squash-stuffed chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| ½ | small | Onion chopped |
| 1 | tablespoon | Chopped fresh parsley |
| ½ | teaspoon | Dried basil |
| 2 | mediums | Zucchini -- shredded 2-1/2 |
| Cups | ||
| 3 | slices | White bread -- torn in |
| Crumbs | ||
| 1 | each | Egg -- beaten |
| ¾ | cup | Shredded Swiss cheese |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 4 | eaches | Boneless chicken breast |
| Halves | ||
Directions
In a skillet, melt butter over medium high heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and continue to cook for 2 minutes. Remove from the heat: stir in bread crumbs, egg, cheese, salt and pepper. Carefully loosen the skin of the chicken on one side to form a pocket. Stuff each breast with the zucchini mixture.Bake at 375 deg. for 50-60 minutes or until chicken is done.
Yield: 4 servings
Recipe By : Country Woman