This mouthwatering recipe of cheesy stuffed chicken breast with zucchini. Perfect and easy to make for you if you like to have a healthy and delicious dinner packed with flavors and easy to make.
Delicious Cheesy Stuffed Chicken Breast with Zucchini: A Perfect Dinner Delight
Savor the tasty pairing between the Cheesy Stuffed Chicken Breast with Zucchini recipe as it begins to fill your palate with loads of surprises. This dish is a great choice for dinner, as it offers both delicious flavors and nutritional benefits. This meal is all about the title dish: ‘’Cheesy Stuffed Chicken Breast With Zucchini.’’ You will enjoy a satisfying meal that is quick and easy to prepare. A crucial step in preparing this delicious dish is beginning the flavorful and exciting journey!
How to Make Your Cheesy Stuffed Chicken Breast with Zucchini
Ingredients (Serves 4)
For the filling:
Simple Cooking Directions
Slicing a Pocket into a Chicken Breast
Stuffing Chicken Breasts with Zucchini Mixture
Securing Chicken Breasts with Toothpicks
Heating the Skillet with Olive Oil
Heating the Skillet with Olive Oil
Recipe Highlights
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes (assuming pre-grilled chicken)
- Rest Time: 5
- Total Time: 45 minutes
- Course: Dinner, Lunch
- Cuisine: American
Nutritional Details (Per Serving):
- Protein: 32g
- Carbohydrates: 5g
- Fat: 18g
- Fiber: 2g
Benefits of This Recipe:
- Combine protein and vegetables in one dish.
- Low in calories but rich in flavor.
- Easy to prepare and perfect for a quick dinner and lunch.
How to Store:
Store leftover Cheesy Stuffed Chicken Breast with Zucchini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Variations and Tips:
- Variations: Substitute the cheddar with mozzarella or add sun-dried tomatoes to the filling for a different flavor profile.
- Tips: Ensure zucchini is well-drained to avoid excess moisture. Sear the chicken properly to lock in the juices.
FAQs
Is it necessary to stuff the chicken before cooking it?
Yes, it’s best to stuff the chicken breasts while they’re raw and then bake them. This allows the flavors of the stuffing to infuse the chicken as it cooks, resulting in a more flavorful dish.
How should you stuff chicken breasts effectively?
To stuff chicken breasts, start by making a small pocket on the side of each breast with a sharp knife. Be careful not to cut all the way through. After you’ve prepared the filling, spoon it into the pocket, and then use toothpicks to close the opening. This method helps keep the stuffing inside while the chicken cooks.
How can you prevent the cheese from leaking out of stuffed chicken breasts?
To keep the cheese from oozing out, make sure to seal the edges of the chicken breasts with toothpicks. Another tip is to not overstuff the chicken; leave a little space to prevent the filling from spilling out.
What are the best ways to keep baked chicken breasts moist?
Stuffing: Use a mixture of zucchini, cream cheese, and cheddar to add moisture to the chicken.
Temperature Control: Avoid overbaking by using a meat thermometer. Once the internal temperature reaches 165°F, remove the chicken from the oven immediately.
Resting: Allow the chicken to rest for about five minutes after baking. This helps the juices redistribute throughout the meat, keeping it moist and tender.
What can you do to prevent the zucchini stuffing from making the chicken too watery?
To avoid watery stuffing, shred the zucchini and sprinkle it with salt. Let it sit for about 15 minutes, then squeeze out the excess moisture using a clean cloth or paper towel. This step ensures that the zucchini doesn’t release too much water during cooking, keeping the chicken and stuffing nice and firm.
Cheesy Stuffed Chicken Breast with Zucchini
Ingredients
- 2 6-ounce boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 kosher salt kosher salt
- Olive oil spray
- Toothpicks
For the filling:
- 2 6-ounce zucchinis, grated and squeezed dry
- 3 ounces sharp cheddar, shredded
- 3 ounces, 1/3 less fat cream cheese, softened
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 425°F.
- Slice a pocket into each chicken breast, being careful not to cut all the way through.
- In a medium bowl, combine zucchini filling ingredients.
- Divide the zucchini mixture and stuff each chicken breast. Secure with toothpicks.
- Mix garlic powder, onion powder, paprika, cayenne pepper, and salt. Season chicken breasts.
- Heat a large oven-safe skillet over medium heat and spray with olive oil. Sear chicken on both sides until browned.
- Transfer skillet to oven and bake for 12–15 minutes, or until chicken reaches 165°F.
- Let rest for 5 minutes before serving. Remove toothpicks and enjoy.
Notes
- Ensure zucchini is well-drained to avoid excess moisture.
- Sharp cheddar adds a stronger flavor, but mild cheddar can be used for a subtler taste.
- Searing the chicken helps lock in the juices and adds a nice crust.
- Use a meat thermometer to ensure chicken is cooked through.
- Leftovers can be stored in an airtight container for up to 3 days.
