https://www.tasteofhome.com/recipes/zucchini-and-corn-stuffed-chicken/
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- 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
Ingredients
Ingredients
- 5 zucchini small, diced
- 10 ounce frozen corn kernels thawed, or fresh corn or canned corn
- 15 tablespoon Parmesan cheese divided
- 10 boneless skinless chicken breast
- 2 tablespoon extra virgin olive oil
- 1 tablespoon Kosher salt
- 1 teaspoon freshly 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 KnivesReheating/Serving Instructions
Reheat to desired temperature using the oven or microwave.
Nutrition
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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