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ALOUETTE ALMOND ZUCCHINI STUFFED CHICKEN

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Rate this recipe 4.3/5 (9 Votes)

Ingredients

  • 4-6 CHICKEN BREASTS
  • 1 CONTAINER ALOUETTE GARLIC AND HERB CHEESE
  • 2 CUPS SHREDDED ZUCCHINI
  • 1/2 CUP FINELY SHREDDED FRESH PARSLEY
  • ITALIAN BREAD CRUMBS
  • 1 LARGE EGG
  • 2 TBSPS OLIVE OIL
  • SALT AND PEPPER TO TASTE
  • 1/2 CUP SLICE ALMONDS

Details

Preparation time 20mins
Cooking time 60mins
Adapted from BING.COM

Preparation

Step 1

COMBINE ALOUETTE, ZUCCHINI, PARSLEY, OLIVE OIL, AND ALMONDS AND SALT AND PEPPER IN FOOD PROCESSOR.

STUFF CHICKEN BREASTS WITH MIXTURE.

DREDGE CHICKEN BREASTS IN EGG AND THEN BREAD CRUMBS AND SAUTE ON ONE SIDE UNTIL JUST BROWNED. TRANSFER TO A RIMMED BAKING SHEET.

BAKE AT 400 DEGREES UNTIL DONE.

REMOVE FROM OVEN, CUT BREASTS IN HALF AND SERVE.

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