KitchenMagician's Recipe

CHICKEN BREASTS - STUFFED - SQUASH AND SWISS

Category: Poultry

Makes 6 servings.

6 T. butter
1 onion, chopped
2 T. chopped fresh parsley
1 tsp. dried basil
1 1/2 c. shredded zucchini
1 1/2 c. acorn or butternut squash, diced
5 slices white bread, torn into coarse crumbs
2 eggs, beaten
1 1/4 c. shredded Swiss cheese
salt and pepper
6 chicken breast halves, bone-in
1/2 c. dry white wine

Preheat oven to 375F.
Spray a 9 x 13-inch baking dish with cooking spray.
In a skillet, melt butter over medium-high heat.
Saute onion, parsley and basil until the onion is tender.
Add zucchini and squash; continue to cook for 2 minutes.
Remove from the heat; stir in bread crumbs, egg, and cheese; season with salt and pepper.
Carefully loosen the skin of the chicken on one side to form a pocket.
Stuff each breast with the zucchini mixture.
Place stuffed breasts, skin side up, in baking dish. Pour wine in baking dish
Bake at 375F for 50 to 60 minutes, or until chicken is done.