Harvest Chicken
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Serves/Makes: 4
Ready in: 30-60 minutes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 pinch hot pepper flakes
- 2 cups cubed zucchini
- 1 cup diced red bell peppers
- 1/3 cup shredded mozzarella cheese
- 1 tablespoon fresh basil
- OR
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 whole boneless chicken breasts
In a large oven proof skillet, heat half the oil over medium heat. Cook garlic, onion and hot pepper flakes, stirring occasionally, for 3 minutes or until softened. Add zucchini and red pepper. Cook, stirring often, for 3 minutes. Remove from heat. Stir in cheese, chopped basil, salt and pepper. Let cool slightly. Using fingers, gently loosen skin from thick end of breasts to form a pocket, leaving skin attached at edges. Stuff half of the vegetable mixture into each pocket, patting to flatten slightly. Secure skin very well at edges with toothpicks. In same skillet, heat remaining oil over medium heat. Cook chicken, skin side down, for about 3 minutes or until golden brown. Turn chicken skin side up and bake at 375 degrees F for about 30 minutes or until chicken is no longer pink inside. Halve breasts vertically. Garnish with fresh basil leaves.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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