Cheesy Stuffed Chicken Breast with Zucchini

• servings: 2 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 6-ounce boneless, skinless chicken breasts

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

1/2 teaspoon kosher salt

Olive oil spray

Toothpicks

1 6-ounce zucchini, grated and squeezed dry

1 1/2 ounces sharp cheddar (shredded*)

1 1/2 ounces 1/3 less fat (block, not tub cream cheese, softened)

1 garlic clove (minced)

1/4 teaspoon kosher salt

Directions

Preheat oven to 425 degrees F.

Use a sharp knife to slice a pocket into the side of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the zucchini mixture to go.

In a medium bowl combine the zucchini filling ingredients.

Divide the zucchini mixture between the chicken breasts and stuff into each. Skewer each breast along the seam with toothpicks to keep the filling in place.

In a small bowl, combine the garlic powder, onion powder, paprika, cayenne pepper and 1/2 teaspoon salt.

Season both sides of each chicken breast with the spice mixture and set aside.

Heat a large, oven-safe or cast iron skillet over medium heat. Spray evenly with olive oil then sear the chicken breasts on each side, for about 2 to 3 minutes, until browned. A large spatula works well here to flip the breasts while keeping the filling intact.

Transfer skillet to oven to finish cooking, about 12 to 15 minutes, until chicken reaches 165 degrees F. Alternatively, you can place seared stuffed breasts on a parchment lined sheet pan before placing in the oven.

Remove from oven and let rest for 5 minutes before eating. (Don’t worry if the filling oozes out a little. The crispy bits are delicious.) Remove toothpicks and enjoy!

Nutrition

• Serving Size: 1 breast
• Calories: 429 kcal
• Total Fat: 18 g
• Saturated Fat: 9.5 g
• Cholesterol: 235 mg
• Sodium: 732 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1.5 g
• Total Sugars: 2 g
• Protein: 63 g