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.
10ouncefrozen corn kernelsthawed, or fresh corn or canned corn
15tablespoonParmesan cheesedivided
10boneless skinless chicken breast
2tablespoonextra virgin olive oil
1tablespoonKosher salt
1teaspoonfreshly ground black pepper
4clovegarliccrushed
4tablespoonfresh herbschopped - 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.