Ingredients
Chicken and Filling
- 1¼ pounds boneless, skinless chicken breasts (about 2-3)
- 3/4 cup shredded zucchini (about 1 small)
- 1/2 cup ricotta cheese
- 1 garlic clove, minced
- 3/4 teaspoon garlic powder
- 1/4 teaspoon ground sumac
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2-3 slices mozzarella cheese
Cooking
- 1 tablespoon olive oil or avocado oil
Instructions
- Preheat and Prepare Filling: Preheat your oven to 400°F (204°C). Grate the zucchini over a towel to absorb moisture, then squeeze out excess water. In a small bowl, combine the shredded zucchini, minced garlic, ricotta cheese, and a pinch of kosher salt and pepper. Mix well until combined.
- Pound Chicken Breasts: Depending on their size, pound the chicken breasts to about 3/4 inch thickness. Place each breast on a cutting board, cover with parchment paper, and gently pound with a kitchen mallet to even out thickness for better cooking and stuffing.
- Stuff the Chicken: Carefully slice the chicken breasts horizontally, creating a pocket without cutting all the way through. In a small bowl, mix garlic powder, sumac, kosher salt, and black pepper, and season both sides of the chicken breasts. Spoon the ricotta-zucchini mixture inside each breast and place a slice of mozzarella on top. Secure the openings with toothpicks to keep the filling inside while cooking.
- Sear the Chicken: Heat 1 tablespoon of olive or avocado oil in a large cast iron skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. Work in batches if needed. After searing, remove the toothpicks.
- Bake to Finish: Transfer the seared chicken breasts to the same cast iron skillet or a baking dish. Bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through and the cheese is melted. Serve warm.
Notes
- Be sure to squeeze out excess moisture from the zucchini to prevent soggy filling.
- Using a kitchen mallet helps to evenly cook the chicken and makes it easier to stuff.
- Ground sumac adds a subtle tartness but can be omitted if unavailable.
- Remove the toothpicks carefully after searing to avoid any choking hazard when serving.
- Internal temperature of chicken should always reach 165°F to ensure safety.
- Serve with a side of salad, rice, potatoes, or warm bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
