I know it's been a while, but we have been so busy these past few weeks. All kinds of crops came into season, so we have been busy canning and freezing summer's bounty so it will be a winter treat! I'm gonna continue the zucchini kick I've been on with this yummy recipe, it can be found on page 180 of the "Taste of Home Cookbook, All new edition".
1 medium onion chopped.
2 tablespoons olive oil, divided
3 garlic cloves, minced
2 cups diced zucchini
1 cup diced bell peper
1/3 cup grated parmesan cheese
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 bone in chicken breast.
Remove from heat, mix with cheese, basil, salt and pepper.
Carefully loosen the skin on one side of each chicken breast to form a pocket and stuff with vegetable mixture. (This was kinda hard, I messed the first chicken breast up by ripping the skin open. I would be extra careful.)
In oven safe skillet brown chicken skin side down in remaining oil.
Until Next Time,