Extra zucchini in the garden? Zucchini and Ricotta Stuffed Chicken Breasts are a great way to use up your fresh zucchini.
Years ago a friend made this dish for me for dinner. She wrote down the recipe on a realtor’s note pad (one with the realtor’s pictures and phone number). The recipe has been buried deep down in my old fashioned recipe file. I still remember how delicious this chicken was and when I stumbled upon the recipe, I knew I had to make it. The pictures of the realtors on the note pad is hilarious….totally dates the recipes back 20+ years! The hair, the mustache, the shoulder pads! It’s a good thing great recipes don’t go out of style!
Right now my zucchini is going crazy in the garden. Anytime I can find great ways to use more zucchini, I quickly make it! Why then has this dish sat in my card file for 20 years? I only wish I had the answer! Somehow it was folded into a small piece of paper and tucked deep down into the “Main Dish” section. If I hadn’t pulled all the cards out, it would still remain hidden.
It’s funny because I don’t often use my recipe cards anymore. But every once in a while I pull out old favorites. The recipe card file is a dying art. Who has recipe cards anymore? Nope, we all go straight to the internet and search for a new recipe when we need one. Favorite ones are marked and kept electronically. I’m going to keep my recipe card file though. You just never know when you are going to find an old favorite!
- 4 whole boneless skinless chicken breasts
- 2 whole medium zucchinis shredded and squeezed dry.
- 1 whole egg lightly beaten
- 3/4 cup Italian seasoned bread crumbs
- 1/4 cup Parmesan Cheese
- 3/4 cup ricotta cheese
- Olive oil
- Butterfly chicken breast.
- In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
- Place a heaping amount on one half of the chicken breast.
- Pull 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.
Let shredded zucchini sit in a colander for several minutes. Squeeze all juice out of zucchini before using.
Other great recipes to try