Cheesy Stuffed Chicken Breast with Zucchini
Ingredients
- 2 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- Olive oil spray
- Toothpicks
For the filling
- 1 6-ounce zucchini, grated and squeezed dry
- 1 1/2 ounces sharp cheddar (shredded*)
- 1 1/2 ounces 1/3 less fat (block, not tub cream cheese, softened)
- 1 garlic clove (minced)
- 1/4 teaspoon kosher salt
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Use a sharp knife to slice a pocket into the side of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the zucchini mixture to go.
- 3
In a medium bowl combine the zucchini filling ingredients.
- 4
Divide the zucchini mixture between the chicken breasts and stuff into each. Skewer each breast along the seam with toothpicks to keep the filling in place.
- 5
In a small bowl, combine the garlic powder, onion powder, paprika, cayenne pepper and 1/2 teaspoon salt.
- 6
Season both sides of each chicken breast with the spice mixture and set aside.
- 7
Heat a large, oven-safe or cast iron skillet over medium heat. Spray evenly with olive oil then sear the chicken breasts on each side, for about 2 to 3 minutes, until browned. A large spatula works well here to flip the breasts while keeping the filling intact.
2 min - 8
Transfer skillet to oven to finish cooking, about 12 to 15 minutes, until chicken reaches 165 degrees F. Alternatively, you can place seared stuffed breasts on a parchment lined sheet pan before placing in the oven.
12 min - 9
Remove from oven and let rest for 5 minutes before eating. (Don’t worry if the filling oozes out a little. The crispy bits are delicious.) Remove toothpicks and enjoy!
5 min
Nutrition
Per serving (based on 2 servings)
