Walnut and Zucchini Stuffed Chicken
Now is about the time a year everybody is harvesting their zucchini and finding they have too much to eat and are giving it to friends and neighbors. Here is a delicious chicken recipe that has zucchini.
6 Tablespoons grated fresh Parmesan cheese
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Tablespoon finely chopped walnuts
1 zucchini coarsely shredded to make 1 1/2 cups
1/4 cup minced onions
1/2 package (10 ounce size) frozen spinach thawed and squeezed dry
1 Tablespoon unsalted butter
2 Tablespoons heavy cream
1 Tablespoon fresh lemon juice
4 chicken breast halves
Preheat oven to 375F Mix the cheese, bread crumbs, salt, pepper and walnuts. Separately mix zucchini, onion and spinach.
In a large skillet, melt butter and stir fry zucchini mixture on medium high heat for 4 minutes until dry. Remove pan from heat and stir in cheese mixture until thick. Add cream and stir on low heat for 1 minute until creamy. Add lemon juice, taste and adjust seasonings. Makes about 1 cup.
Divide stuffing in four, and by sliding fingers under the chicken skin, spread the stuffing evenly under the skin and on each breast.
Bake chicken skin side up in a lightly oiled baking dish for 15 minutes, Baste skin with pan juices and bake 10 minutes more until skin crisps. Make sure juices run clear through it meaning it is well cooked and preventing you from getting food poisoning.