Ingredients
Chicken
- 4 chicken breasts (about 1.5 pounds total)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Filling
- 1 shallot (chopped)
- 2 cloves garlic (minced)
- 1 medium zucchini (grated and water squeezed out)
- 4 ounces cream cheese (softened at room temperature)
- ¼ cup shredded parmesan (finely shredded)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ⅓ cup chopped fresh basil
- 1 Roma tomato (thinly sliced)
Instructions
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper to prepare for baking the stuffed chicken breasts.
- Pound the chicken. Place one chicken breast between two pieces of plastic wrap on a cutting board. Use a rolling pin to pound the chicken to an even thickness of about ¼ inch. Repeat this step with the remaining chicken breasts to ensure even cooking.
- Season the chicken. Season both sides of the flattened chicken breasts evenly with kosher salt, freshly ground black pepper, and garlic powder. Set the seasoned chicken aside while preparing the filling.
- Sauté the aromatics. Heat olive oil in a skillet over medium-high heat. Add the chopped shallot and sauté until translucent and soft. Then add the minced garlic and cook until fragrant, about 30 seconds. Remove the skillet from heat and set aside.
- Grate the zucchini. Grate the zucchini finely and then squeeze out as much moisture as possible using your hands or a cheesecloth to prevent soggy filling.
- Combine the filling. In a mixing bowl, combine the sautéed shallots and garlic, grated zucchini, softened cream cheese, shredded parmesan, kosher salt, black pepper, and Italian seasoning. Whisk together until all ingredients are fully incorporated and smooth.
- Stuff the chicken breasts. Spread about 2 tablespoons of the prepared filling on one half of each chicken breast. Top the filling with roughly a third of the chopped fresh basil and approximately two thin slices of Roma tomato per breast. Carefully fold the other half of the chicken breast over the filling and secure the edges with toothpicks to hold the stuffing in place.
- Bake. Place the stuffed chicken breasts on the prepared baking sheet and bake in the preheated oven for 25 minutes or until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and juicy.
- Rest the chicken. Remove the baked stuffed chicken breasts from the oven and allow them to rest for about 5 minutes before serving. This helps retain the juices and keeps the chicken moist.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible to prevent a watery filling and soggy chicken.
- Use a meat thermometer to check the internal temperature of the chicken to ensure it is safely cooked to 165°F.
- Secure the chicken with toothpicks to keep the stuffing from spilling out during baking.
- Fresh basil adds a vibrant flavor and aroma; you can substitute with dried basil if needed but use less.
- Allowing the chicken to rest after baking is important for juiciness and flavor retention.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
