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Zucchini and Corn-Stuffed Chicken

Name: Zucchini and Corn-Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings.
Cuisine: Europe, Italian
Ingredients: 1 small zucchini, finely chopped; 1/4 cup fresh or frozen corn, thawed; 3 tablespoons grated Parmesan cheese, divided; 2 boneless skinless chicken breast halves (6 ounces each); 1 teaspoon olive oil; 1/8 teaspoon salt; 1/8 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 30 min.

Makes

2 servings

Updated: Oct. 15, 2022

“This recipe honestly could not be easier to make and the flavors just burst,” writes Jenn Tidwell from Fair Oaks, California. “I like to serve it with pasta or rice.”

Zucchini and Corn-Stuffed Chicken Recipe photo by Taste of Home

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Ingredients

1 small zucchini, finely chopped
1/4 cup fresh or frozen corn, thawed
3 tablespoons grated Parmesan cheese, divided
2 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a small bowl, combine the zucchini, corn 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 30-35 minutes or until a thermometer reads 170°.

Nutrition Facts

1 each: 262 calories, 9g fat (3g saturated fat), 101mg cholesterol, 351mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

Zucchini and Corn-Stuffed Chicken

Ingredients

Directions

Nutrition Facts

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