Cheesy Stuffed Chicken Breast with Zucchini
Indulge in these delectable Cheesy Stuffed Chicken Breasts, featuring a delightful blend of zucchini, sharp cheddar, and creamy cheese. This dish is not only mouthwatering but also an excellent choice for a protein-packed dinner option.
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Ingredients
- 2 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- Olive oil spray
- Toothpicks
- 1 6-ounce zucchini, grated and squeezed dry
- 1 1/2 ounces sharp cheddar
- 1 1/2 ounces 1/3 less fat
- 1 garlic clove
- 1/4 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions
- 1
Begin by preheating your oven to 425 degrees Fahrenheit.
- 2
With a sharp knife, carefully create a pocket in the side of each chicken breast. Be cautious not to cut all the way through; just enough to make space for the zucchini filling.
- 3
In a medium-sized bowl, mix together the ingredients for the zucchini filling.
- 4
Evenly distribute the zucchini mixture into the pockets of each chicken breast, ensuring they are well-stuffed. Secure the openings with toothpicks to keep the filling from spilling out.
- 5
In a small bowl, whisk together the garlic powder, onion powder, paprika, cayenne pepper, and half a teaspoon of salt.
- 6
Coat both sides of each chicken breast with the spice blend, then set them aside for later use.
- 7
Heat a large skillet that is safe for oven use or a cast iron skillet over medium heat. Lightly spray it with olive oil, then sear the chicken breasts for about 2 to 3 minutes on each side until they develop a golden-brown crust. A large spatula can help you flip the breasts gently while keeping the filling secure.
- 8
Move the skillet to the oven to continue cooking for approximately 12 to 15 minutes, or until the chicken's internal temperature reaches 165 degrees Fahrenheit. Alternatively, you can transfer the seared stuffed chicken breasts onto a parchment-lined baking sheet before placing them in the oven.
- 9
Once out of the oven, allow the chicken to rest for 5 minutes before serving. (If some filling seeps out, don’t fret; those crispy bits are delightful!) Remove the toothpicks and dig in!
Nutrition Information
Notes & Tips
- *I prefer grating the cheese myself as opposed to buying pre-shredded for this. It creates a smoother, creamy consistency.