Ingredients
Chicken and Seasoning
- 4 chicken breasts (about 1.5 pounds total)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Stuffing
- 1 shallot (chopped)
- 2 cloves garlic (minced)
- 1 medium zucchini
- 4 ounces cream cheese (softened at room temperature)
- ¼ cup shredded parmesan (finely)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ⅓ cup chopped fresh basil
- 1 Roma tomato (thinly sliced)
Instructions
- Prep. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Pound the chicken. Place one chicken breast between two pieces of plastic wrap on a cutting board. Use a rolling pin to pound it evenly to about ¼ inch thickness. Repeat this process with all four chicken breasts for consistent thickness and even cooking.
- Season the chicken. Sprinkle both sides of the pounded chicken breasts with kosher salt, freshly ground black pepper, and garlic powder. Set them aside while you prepare the filling.
- Sauté the aromatics. Heat the olive oil over medium-high heat in a skillet. Add the chopped shallot and sauté until translucent, about 2-3 minutes. Add the minced garlic and sauté for an additional 30 seconds or until fragrant. Remove from heat and set aside.
- Grate the zucchini. Using a grater, grate the zucchini finely. Then, squeeze out as much moisture as possible using your hands or a cheesecloth. This step prevents the filling from becoming watery.
- Prepare the filling. In a mixing bowl, combine the sautéed shallots and garlic, grated zucchini, softened cream cheese, shredded parmesan, kosher salt, freshly ground black pepper, and Italian seasoning. Whisk together until fully combined and smooth.
- Stuff the chicken breasts. Spread about 2 tablespoons of the filling over half of each chicken breast. Top the filling with chopped fresh basil and approximately 2 thin slices of Roma tomato on each piece. Fold the other half of the chicken breast over the filling to enclose it. Secure each breast with toothpicks to hold the filling in place during baking.
- Bake. Arrange the stuffed chicken breasts on the prepared baking sheet and bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is thoroughly cooked through.
- Rest. Remove the chicken from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute and ensures a moist final dish.
Notes
- Make sure to squeeze out excess water from the zucchini to avoid a soggy filling.
- Use a meat thermometer to ensure the chicken is properly cooked to a safe internal temperature.
- Secure the stuffed chicken breasts with toothpicks to prevent the filling from spilling out during baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For added flavor, consider adding a pinch of red pepper flakes to the stuffing mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
