Squash Stuffed Chicken Breasts Recipe

ingredients

6 tablespoons butter
1 onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
1 1/2 cup shredded zucchini
1 1/2 cup acorn or butternut squash, diced
5 slices white bread, torn into coarse crumbs
2 eggs, beaten
1 1/4 cup shredded Swiss cheese
salt and pepper
6 chicken breast halves, bone-in
1/2 cup dry white wine

directions

Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.

In a skillet, melt butter over medium-high heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and squash, continue to cook for 2 minutes.

Remove from the heat, stir in bread crumbs, egg, and cheese, season with salt and pepper.

Carefully loosen the skin of the chicken on one side to form a pocket. Stuff each breast with the zucchini mixture. Place stuffed breasts, skin side up, in baking dish. Pour wine in baking dish

Bake at 375 degrees F for 50 to 60 minutes, or until chicken is done.

nutrition data

Nutritional data has not been calculated yet.