Zucchini-Stuffed Chicken Breast - cooking recipe

Ingredients

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

Preparation

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