Primavera Stuffed Chicken

 

 

 

 

Don't you just love when you discover a new recipe that is as easy as it is delicious. Especially for something like chicken, that can easily be boring and repetitive. This Primavera Stuffed Chicken is full of veggie goodness and while I used zucchini, tomatoes and red onion, you could easily use any veggies you like, or have on hand. I went light on the mozerella cheese sprinkled on top as well, but you could add more for cheesy goodness. This is a keeper that is even good enough for entertaining.

 

 

Why did I cook this yummy chicken? Because this girl (my daughter Megan) is visiting for both some fun in the sun and some wedding planning. We are going to sit down with our computers and lists and work out all the details. The big decisions are made, but there are a million little things still left to do. For me, that's the fun part.

Have a wonderful weekend!

 

Primavera Stuffed Chicken

4 boneless chicken breasts (fairly thick)

1 small zucchini ( cut in thin half moons)

1 plum tomato (cut in thin half moons)

1 red onion (cut in thin slices)

Italian seasoning, sea salt and cracked black pepper

Olive oil

1 cup shredded mozzarella cheese ( I used less)

Place chicken breasts in 11 X 13 baking dish, lined with foil for easy cleanup. Cut 5 or 6 slits in each chicken breast, being careful not to cut all the way through. Rub top of chicken breast with olive oil, then sprinkle on Italian seasoning, sea salt and cracked black pepper to taste. Stuff slits with prepared vegatables. Bake covered with foil at 400 degrees for 45 minutes or until done. Sprinkle on cheese and return to oven (uncovered) until cheese melts. Enjoy!

 

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