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So you think you can only get stuffed chicken at a restaurant? Think again.

These babies are so simple, and packed with vitamin C and bone-strengthening calcium and zinc.

Nutrition information (per piece)

Calories: 280; total fat: 10g; protein: 32g; carbohydrates: 13g; fiber: 1.7g

Recipe and photo by Charlene Pors, R.D. of Euphoria Nutrition.

Makes 4 Servings
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Cooking spray, olive oil
1 cup zucchini, shredded (about 1 medium zucchini)
2 tbsp shallot, diced
1 tsp basil
½ cup shredded part-skim mozzarella cheese
4 chicken breasts
1 cup panko, whole wheat
½ cup parmesan cheese
1 tsp chili powder
1½ tsp dried basil
1 lemon, juiced
1 tsp extra-virgin olive oil
How to make it 

Preheat oven to 450°.

Heat a medium frying pan coated with cooking spray to medium. Add zucchini, shallot, and basil, then cook for 2 minutes. Add mozzarella, and heat for 1 more minute.

Cut into the middle of each chicken breast, leaving 1 inch uncut on one side. Place about 3 tablespoons of the zucchini mixture inside the cut chicken breast. Use turkey pins or cooking string to combine the chicken edges once filled.

In a shallow dish, mix panko, Parmesan cheese, chili powder, and basil.

In a separate shallow dish, mix lemon juice and olive oil.

Place the sealed chicken breast in the lemon mixture, then in the panko mixture, and coat evenly.

Place on a sheet pan, and place in the oven for about 25-30 minutes or until cooked through.