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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a real winner in our family. The stuffing is positively delicious and it is a 'must' to use the honey and salt on top. I usually double the stuffing because we love it so much, and the chicken pocket looks better if stuffed to the fullest. A definite company meal. Ingredients:
3 tablespoons butter |
2 medium zucchini, shredded |
3 slices white bread, torn in small pieces |
1 egg |
1/2 cup shredded swiss cheese |
1/8 teaspoon pepper |
1/2 teaspoon salt (use more to sprinkle on the breasts) |
6 -8 chicken breasts (with skin) |
1/4 tablespoon honey, warmed (enough to generously brush each breast) |
Directions:
1. Prepare stuffing: In 2 quart saucepan, over medium heat, melt butter; add zucchini and cook till tender, about 2 minutes, stirring frequently.
2. Remove from heat.
3. To the zucchini add the bread; stir in the eggs, cheese, pepper and salt.
4. Carefully loosen the skin on each of the breasts by pushing fingers between skin and meat to form a pocket.
5. Spoon some stuffing into each pocket.
6. Place chicken in baking pan and bake 350 degrees for 50 minutes or till fork tender.
7. Remove chicken from baking pan to serving platter.
8. Brush with the warmed honey and sprinkle with salt.
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