Zucchini and Corn Stuffed Chicken » Foodom

Zucchini and Corn Stuffed Chicken

$54.17 Cooking Fee
Recipe by:
Jenn Tidwell
Chicken is the perfect blank canvas to add any variety of flavors to. I really like to stuff chicken breast and this recipe is just one of my many creations! Both savory and sweet, it will please everyone's palate. Original recipe posted on Taste of Home blog.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • In a small bowl, combine the zucchini, corn, salt, pepper, garlic, marjoram, and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks.
  • Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for about 40 minutes or until a thermometer reads 170°.

Cook Times

Active Prep10
Hands-Off Cook40
Total Time50 minutes
Recipe Serving Size10



  • 5 zucchini small, diced
  • 10 ounce frozen corn kernels thawed, or fresh corn or canned corn
  • 15 tablespoon grated parmesan cheese divided
  • 10 boneless skinless chicken breast
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon Kosher salt
  • 1 teaspoon ground black pepper
  • 4 clove garlic crushed
  • 4 tablespoon fresh herbs chopped - such as chives, parsley, basil, sage, tarragon and thyme

Cooking Tools Required

Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Sharp Knives
Reheating/Serving Instructions
Reheat to desired temperature using the oven or microwave.


Calories: 233kcal | Carbohydrates: 11g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 953mg | Potassium: 775mg | Fiber: 2g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 22mg | Calcium: 109mg | Iron: 1mg

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