Kyle had always told me he wasn’t a big fan of zucchini, so I’ve been on a bit of a search to prove him wrong! That’s what brought me to this dish, Chicken stuffed with cream cheese and zucchini. This is another great low carb, keto friendly dish that is easy to throw together during a week night.
Serve this with a side of roasted zucchini, zoodles, or for those not following a Ketogenic diet, even regular spaghetti!
As a working girl myself, I know how important it can be to find a dinner that’s delicious, but not super involved when cooking during the week. This can be made in just under and hour including cook time. I also enjoy that I can hang out and talk to Kyle while it’s baking away and don’t have to be in the kitchen keeping an eye on it the whole time!
Zucchini Stuffed Chicken
- 2 Chicken Breasts Butterflied
- 1/2 Cup Shredded Zucchini I used a cheese grater with small holes
- 4 oz Cream Cheese Softened
- 1 1/2 Cup Pork Panko if you aren’t Keto/Low Carb, you can use regular panko
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 Tbsp. Italian Seasoning
- 1 Cup Marinara
- 1 Cup Mozzarella Shredded
- 1/2 Cup Parmesan Shredded
Preheat the oven to 400 degrees.
In a medium size shallow bowl, combine the pork panko, onion and garlic powder, Italian seasoning and parmesan cheese, mix to combine. Set aside.
Once your zucchini is shredded, ring out as much water as you can by placing it in a clean kitchen towel. This helps keeps the filling from getting watery. Once the water has been rung out, in a small bowl, combine the zucchini and cream cheese.
Next, fill each breast with equal parts of the cream cheese mixture. Once filled, place each breast into the panko mixture one at a time, rotating them until completely covered in panko. Place the breasts into a greases baking dish. (If you feel like you don’t have enough of the mixture on the breasts, you can top them with desired amount that might be leftover in the bowl).
Place the chicken into the oven and bake for 30 minutes. After 30 minutes, remove the chicken and top each breast with ½ cup marinara and ½ cup mozzarella. Return the chicken to the oven and cook for another 15-25 minutes. Your cooking times may vary depending on the thickness of your chicken.
Once cooked, remove the chicken from the oven and allow them to rest for about 5 minutes before serving (I always let my chicken rest for 5 minutes, no matter how I cook them, covered lightly with foil. This helps them to stay juicy).