So you think you can only get stuffed chicken at a restaurant? Think again.
These babies are so simple, and packed with vitamin C and bone-strengthening calcium and zinc.
Nutrition information (per piece)
Calories: 280; total fat: 10g; protein: 32g; carbohydrates: 13g; fiber: 1.7g
Recipe and photo by Charlene Pors, R.D. of Euphoria Nutrition.
Makes 4 servings
- Cooking spray, olive oil
- 1 cup zucchini, shredded (about 1 medium zucchini)
- 2 tbsp shallot, diced
- 1 tsp basil
- ½ cup shredded part-skim mozzarella cheese
- 4 chicken breasts
- 1 cup panko, whole wheat
- ½ cup parmesan cheese
- 1 tsp chili powder
- 1½ tsp dried basil
- 1 lemon, juiced
- 1 tsp extra-virgin olive oil
How to make it
Preheat oven to 450°.
Heat a medium frying pan coated with cooking spray to medium. Add zucchini, shallot, and basil, then cook for 2 minutes. Add mozzarella, and heat for 1 more minute.
Cut into the middle of each chicken breast, leaving 1 inch uncut on one side. Place about 3 tablespoons of the zucchini mixture inside the cut chicken breast. Use turkey pins or cooking string to combine the chicken edges once filled.
In a shallow dish, mix panko, Parmesan cheese, chili powder, and basil.
In a separate shallow dish, mix lemon juice and olive oil.
Place the sealed chicken breast in the lemon mixture, then in the panko mixture, and coat evenly.
Place on a sheet pan, and place in the oven for about 25-30 minutes or until cooked through.