Zucchini and Blue Cheese Stuffed Chicken Provençal. If you've been following my blog for a while, you probably know how much I LOVE enchiladas. Top with scallions and cilantro for garnish and serve with low fat sour. Chicken breasts are stuffed with blue cheese, bacon and spinach in this dramatic yet easy main dish.
Cut a horizontal line in the thickest side of each chicken breast to form a pocket, but not Stuff blue cheese mixture into pocket with small spoon.
Place chicken in a baking dish.
Leave chicken to marinate for an hour or so and assemble the stuffing.
you can have Zucchini and Blue Cheese Stuffed Chicken Provençal using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Zucchini and Blue Cheese Stuffed Chicken Provençal
- You need 2 of skin-on chicken drumstick fillets.
- You need 1/2 cup of grated zucchini.
- It's 1/2 of grated blue cheese.
- Prepare 1 teaspoon of dry oregano.
- Prepare 1 teaspoon of dry basil.
- Prepare 1 teaspoon of dry parsley.
- It's 1 teaspoon of dry rosemary.
- Prepare 1 teaspoon of dry thyme.
- Prepare 1/2 teaspoon of ground fennel seeds.
- You need 1 tablespoon of Worcestershire sauce.
- Prepare 1/2 cup of grated mozzarella cheese.
- Prepare of Kosher salt.
- Prepare of Black pepper.
Place coarsely grated zucchini in a colander or sieve in layers When zucchini and onion are cool, combine them with the ricotta cheese, generous pinches of herbs, eggs, Parmesan or Romano cheese and salt and pepper. Hello my friends, today I'm going to make for you Cheese Stuffed Zucchini. Thanksgiving is right around the corner and what better way to accompany you're. Now that we're empty nesters, my husband is the brave one who gets to test my new recipes.
Zucchini and Blue Cheese Stuffed Chicken Provençal step by step
- Preheat oven at 395°F. Season the chicken with salt and pepper, Worcestershire sauce and all the dry condiments except the fennel. Let it marinate for around 10 minutes..
- While the chicken rests, mix together the grated zucchini and blue cheese and season with salt and ground fennel..
- Assemble the chicken like a sandwich: place one fillet with the skin facing down and cover with the zucchini mixture. Place the other fillet over it with the skin facing up. Tie both pieces together with cotton twine..
- Line a glass baking tray with parchment paper and drizzle with some olive oil. Put the chicken in and cover it generously with the grated mozzarella cheese. Bake for around 20 minutes or until a thermometer reads 165°F and the cheese completely melts and is slightly golden on top..
Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket; stuff with vegetable mixture. Season each breast with just a pinch of freshly ground black pepper. Cheese Stuffed Zucchini, Besides being a low-calorie food, zucchinis or summer squash are so quick and easy to cook Cheese Stuffed Zucchini. Fruits and vegetables are so flavorful when you buy them in season.