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Chicken breast stuffed with zucchini and cheese on a white plate.
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4.67 from 3 votes

Zucchini and Ricotta Stuffed Chicken Breasts

Fresh Zucchini and Ricotta stuffed into chicken breasts and baked.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 192kcal
Author: Kathy

Ingredients

  • 4 whole boneless skinless chicken breasts
  • 2 whole medium zucchinis shredded and squeezed dry.
  • 1 whole egg lightly beaten
  • ¾ cup Italian seasoned bread crumbs
  • ¼ cup Parmesan Cheese
  • ¾ cup ricotta cheese
  • Olive oil
  • salt
  • pepper

Instructions

  • Butterfly chicken breast.
  • In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
  • Place a heaping amount of filling on one half of the chicken breast.
  • Fold other half over the stuffing.
  • Place on a light greased baking sheet.
  • Brush lightly with olive oil and sprinkle with salt and pepper.
  • Bake in a preheated 450 degree oven for 10 minutes.
  • Reduce heat to 375 and continue baking for 25-35 minutes.

Notes

Let shredded zucchini sit in a colander for several minutes. Squeeze all juice out of zucchini before using.

Nutrition

Calories: 192kcal | Carbohydrates: 17g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 440mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 0.6mg | Calcium: 210mg | Iron: 1.3mg