Zucchini and Corn Stuffed Chicken

Serving Size: 10

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.

Recipe by: Jenn Tidwell

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time50

Recipe Serving Size10

Cooking Tools Required

Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Sharp Knives

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

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°.

Reheating Instructions

Reheat to desired temperature using the oven or microwave.

Nutrition