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 notepad (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 notepad 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 have also been using up the zucchini in these zucchini pancakes, zucchini muffins and zucchini bread.
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!
To prepare
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Combine zucchini, egg, bread crumbs and cheese.
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Place a heaping amount of zucchini filling on one half of the chicken breast.
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Fold other half of chicken over the stuffing.
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Place on a light greased baking sheet.
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Brush lightly with olive oil and sprinkle with salt and pepper.
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Bake in a preheated 450 degree oven for 10 minutes.
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Reduce heat to 375 and continue baking for 25-35 minutes.
How to make zucchini less watery
- Trim ends off zucchini
- Grate zucchini in a bowl
- Let rest for 10 minutes
- Squeeze zucchini with your hands
- Discard liquid
Tips for Making Stuffed Chicken
- Grate zucchini and squeeze out excess liquid
- Use Italian seasoned bread crumbs
- Use shredded Parmesan cheese
- Pound chicken breasts lightly if needed to make even pieces
- Make certain oven is preheated before using
Other Great Chicken Recipes
- Orange Chicken
- Chicken Pot Pie
- Beer Can Chicken
- BBQ Basted Chicken
- Pecan Chicken Salad
- Oriental Chicken Salad
- Baked Chicken Pasta
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my main dish recipes!
Zucchini and Ricotta Stuffed Chicken Breasts
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.4 whole boneless
- In a bowl, combine zucchini, egg, bread crumbs and both cheeses.2 whole medium zucchinis, 1 whole egg, ¾ cup Italian seasoned bread crumbs, ¼ cup Parmesan Cheese, ¾ cup ricotta cheese
- 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.Olive oil, salt, pepper
- Bake in a preheated 450 degree oven for 10 minutes.
- Reduce heat to 375 and continue baking for 25-35 minutes.
Notes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Cheyanne @ No Spoon Necessary says
SO glad you stumbled across this recipe again, Kathy! I always have extra zucchini in my fridge this time of year, so I'm always looking for a new way to put it to delicious use! And this chicken is perfect!! Love that creamy, ricotta and zucchini filling! This looks so scrumptious!! Dinner perfection! Cheers, friend!
Kathy says
The filling was delicious in these roasted chicken breasts! Right now I have a surplus of zucchini!
allie @ Through Her Looking Glass says
This looks great Kathy - wonderful recipe. Those recipes scrawled on scrap paper are usually the best. I have tons of extra zucchini in the garden -- always needing more zucchini recipes. Thanks Kath, and have a great week!
Kathy says
Zucchini is one of those all or nothing veggies. When growing it you have more than you can possibly use and then all of the sudden there's nothing and you wish you had more!
annie@ciaochowbambina says
Yep, I have a stockpile of recipe cards and they are literally one of my most prized possessions...I used to tell my parents the only gifts I ever wanted from them were their favorite recipes written in their hand writing... One Christmas I received that very thing! So special! I love that you found this recipe...it's definitely a keeper!!
Kathy says
What a great gift! One that I'm sure you will treasure forever!
Anu - My Ginger Garlic Kitchen says
These stuffed chicken breast sound so delicious Kathy! I love the combination of zucchini and ricotta. Yum! Perfect recipe for dinner!
Kathy says
The stuffing really dressed up these chicken breasts. They were really great.
David @ Spiced says
These stuffed chicken breasts sound perfect for dinner this week! And every once in a while, I'll go dig around in my old recipe binder. There's some real gems hiding in there! Also, you should post a photo of that realtor note! Good times. 🙂
Kathy says
I'm glad to hear the recipe file hasn't be totally banished! I'm keeping mine.
Laura ~ Raise Your Garden says
Yes Kathy, this looks like an awesome recipe to try with my zucchini baseball bats that have taken over my life. Trying to spice it up so we can bear eating it every night!
Kathy says
Zucchini can grow 2 feet overnight! It can be hard to find ways to cook it.
Mary Ann | The Beach House Kitchen says
Zucchini has always been a favorite of mine and these stuffed chicken breasts sound wonderful Kathy! Getting these on the menu soon!
Kathy says
I'll be making these again in my house soon!
Lori from LL Farm says
I still use recipe cards 😉
This looks delicious...making it this week!
Kathy says
I could always tell which ones were my grandma's favorites when I looked through her recipe cards. They were well worn and often stained.
Ami@NaiveCookCooks says
Loving this combination Kathy!! This would make for such a yummy dinner! 🙂
Kathy says
Thanks, Ami! It was very delicious.
mira says
Great combination, love it! Can't wait to try this chicken! Love zucchini!
Kathy says
We loved it too! I hope you give it a try!