Primavera Stuffed Chicken
This recipe from Delish was a huge hit. Easy, quick, fairly cheap, gorgeous, light and satisfying, with a tasty built-in side dish. This is a great entrée to balance against a heavy comfort tood side dish like homemade mac and cheese or a heavy dessert.
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INGREDIENTS
4 boneless, skinless chicken breasts (about 1.5 pounds)
1 zucchini, halved lengthwise and thinly sliced into half-moons
3 medium tomatoes, halved and thinly sliced into half-moons
2 yellow bell peppers, thinly sliced
1/2 red onion, thinly sliced
2 Tbs. extra-virgin olive oil
1 tsp Italian seasoning
salt
ground black pepper
1 cup shredded mozzarella
(optional) freshly chopped parsley for garnish
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DIRECTIONS
Preheat oven to 400°F.
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Make slits in each chicken breast, being careful not to cut through completely.
Stuff with zucchini, tomatoes, bell peppers, and red onion. (Note: I pinch together a stack of veggies, then stuff into the slits. This takes less time and looks neater.)
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Drizzle with oil and season with Italian seasoning, salt, and pepper.
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Sprinkle with mozzarella.
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Bake 25-30 minutes, until chicken is cooked through and no longer pink inside.
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Garnish with parsley before serving.
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