Zucchini And Ricotta Stuffed Chicken Breasts Recipes

ZUCCHINI STUFFED CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Loosen the skin on each chicken breast to form a pocket, and set aside.
• Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
• Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.

ZUCCHINI AND RICOTTA STUFFED CHICKEN BREASTS

Steps:

• 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.

RICOTTA STUFFED ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
• Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
• Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

GRATED ZUCCHINI STUFFED CHICKEN BREASTS

Steps:

• Pre-heat oven to 425°F (220°C).
• Heat large oven proof skillet on medium-high heat. Add 1 tablespoon of oil, then add onions and garlic. Cook until softened, about 1 minute.
• Add zucchini, parsley, paprika and cook until zucchini is tender, about 2-3 minutes. Remove from heat and pour zucchini mixture into a bowl, then add parmesan cheese, salt and pepper. Allow this mixture to cool.
• In the meantime, slice the center of each chicken breast lengthwise, creating a deep pocket to stuff all the zucchini. Careful not to slice the whole chicken breast completely in half.
• Divide the zucchini mixture between the chicken breasts and stuff each breast with zucchini. Generously season each side of the chicken breasts with salt and pepper.
• Wipe the same skillet free of the zucchini juices. Heat the pan to medium-high heat. Add remaining tablespoon of olive oil to coat the pan.
• Sear each side of the chicken breasts for about 2-3 minutes or until a brown crust forms. After each side is seared, add cherry tomatoes to the same skillet. and lightly drizzle with olive oil, then season with salt and pepper. Transfer the skillet to pre-heated oven.
• Bake chicken for about 12 minutes, or until chicken is cooked through. Thicker chicken breasts will take a little longer to cook.
• Serve warm with your favorite zucchini noodles, pasta, rice or on a salad.

ZUCCHINI-STUFFED CHICKEN BREAST

Steps:

• Set oven to 375 degrees F.
• Butter a 13 x 9-inch baking pan.
• In a skillet, melt butter; saute onion, parsley and basil until onion is tender (about 3 minutes).
• Add garlic (if using) zucchini and cook 2 minutes longer.
• Remove from the heat; stir in bread crumbs, egg, cheese salt and pepper.
• Carefully loosen the skin if chicken on one side to form a pocket.
• Stuff each chicken breast with the zucchini mixture then place in a greased dish.
• Bake for 35-45 minutes or until chicken is cooked through.

ZUCCHINI STUFFED WITH RICOTTA (ZUCCHINE RIPIENE CON RICOTTA)

Steps:

• Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1/4" rim around the edges.
• Heat 3 tablespoons of the olive oil in a 10" skillet over medium heat.
• Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes.
• Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more.
• Remove from the heat and set aside.
• In a medium bowl, stir together the ricotta, 1/4 cup of the pecorino, 1/4 cup of the bread crumbs, the parsley, mint, oregano, and egg yolks.
• Fold in the onion mixture and season with salt and pepper;& a pinch or two of crushed red pepper flakes; set the filling aside.
• Arrange an oven rack about 7" from the broiler element and heat.
• Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.
• Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
• Remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn't spill over the edges of the zucchini.
• Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil.
• Broil until the zucchini are soft and the tops are lightly browned, 10-15 minutes.
• Serve with other (vegetarian) dishes & some nice Italian wine and enjoy!

RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.