Recipes

[ECBG]

This recipe looks like it would be wonderful and yet, lower calorie.  I'll use basil and oregano in place of Italian seasoning which I'm not fond of.

Primavera Stuffed Chicken

TOTAL TIME: 0:40

PREP: 0:15

LEVEL: EASY

SERVES: 4

INGREDIENTS

• 4 boneless skinless chicken breasts
• 2 tbsp. olive oil
• kosher salt
• Freshly ground black pepper
• 1 tsp. Italian seasoning
• 1 zucchini, halved and thinly sliced into half moons
• 3 medium tomatoes, halved and thinly sliced into rounds
• 2 yellow bell peppers, thinly sliced
• 1/2 red onion, thinly sliced
• 1 c. shredded mozzarella

DIRECTIONS

1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits into each breast, being careful not to cut through completely. Drizzle olive oil over chicken and season with salt, pepper, and Italian seasoning.
2. Stuff each chicken breast with zucchini, tomato, bell pepper, and red onion.
3. Sprinkle each chicken breast with mozzarella.
4. Bake until chicken is cooked through and no longer pink, 25 minutes.

[ScrapHappy]

Thank you for posting.  I think I'll give this a try.  I've been struggling with meal planning for some time now. 

[chiclets]

Golly

I want a bite right now!

[ECBG]

---

@scraphappy wrote:

Thank you for posting.  I think I'll give this a try.  I've been struggling with meal planning for some time now. 

---

@ScrapHappy,Thank you.  I have a ton of good recipes after teaching Foods and Advanced Foods.  Please let me know if you need an idea.

Because I buy the large packs of breasts, I'll do Chicken Cacciatore with the rest of the chicken.  It's low cal, really tasty, and it freezes well too!

[momtochloe]

@ECBG thanks so much for posting this recipe as now that the cooler weather will be rolling in I would love to give this a try . . . yum!  

[ECBG]

---

@momtochloe wrote:

@ECBG thanks so much for posting this recipe as now that the cooler weather will be rolling in I would love to give this a try . . . yum!  

---

@momtochloe,DH will have yellow squash in place of zucchini.  I don't get the issue. That will be a stretch since it won't be fried!  (Southern boy!!!).

Oh well!  LOL!!!!!

[momtochloe]

---

@ECBG wrote:

---

@momtochloe wrote:

@ECBG thanks so much for posting this recipe as now that the cooler weather will be rolling in I would love to give this a try . . . yum!  

---

@momtochloe,DH will have yellow squash in place of zucchini.  I don't get the issue. That will be a stretch since it won't be fried!  (Southern boy!!!).

Oh well!  LOL!!!!!

---

Tee hee @ECBG yellow squash works for me too!  Quick question for you, do you make the slit in the chicken breast at the top of the breast or alongside and if so do you hold it closed with a toothpick or do the veggies stay put on their own?

[ECBG]

Across the top will aide the heat in cooking the chicken.  The side slit would increase the thickness, and at that heat would cause drying.

[momtochloe]

---

@ECBG wrote:

Across the top will aide the heat in cooking the chicken.  The side slit would increase the thickness, and at that heat would cause drying.

---

Perfecto, thank you my friend!

[Libbylady]

Thank you ECBG!  I was going to defrost chicken breasts for dinner tonight but opted for something else because I was sick of serving it the same old ways.

I love having new ideas that are easy to customize to the things I have on hand.

I don't have any zucchini right now, but I've got plenty of baby spinach, tomatoes,  peppers & onions.  I'll make it work!