Zucchini-Stuffed Chicken Breast

• 3 tablespoons butter
• 1 small onion (about 1/3 cup)
• 2 garlic cloves, minced (optional)
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried basil
• 2 medium zucchini, shredded (about 2-1/2 cups)
• 3 slices bread, torn into coarse crumbs
• 1 egg, beaten
• 3/4 cup shredded swiss cheese
• salt & fresh ground pepper (I use seasoned salt)
• 4 bone-in chicken breast halves, with skin left on

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

butter, onion, garlic, parsley, dried basil, zucchini, bread, egg, swiss cheese, salt, chicken

Taken from www.food.com/recipe/zucchini-stuffed-chicken-breast-70340 (may not work)