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.
Fruits and vegetables are so flavorful when you buy them in season. Buffalo Chicken Zucchini Boats - a simple stuffed zucchini recipe that only calls for four ingredients. Hollowed out zucchini squash is stuffed with cooked ground chicken mixed with buffalo wing sauce; topped with cheese; and baked. You can cook 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.
- It's 1 teaspoon of dry oregano.
- You need 1 teaspoon of dry basil.
- It's 1 teaspoon of dry parsley.
- It's 1 teaspoon of dry rosemary.
- It's 1 teaspoon of dry thyme.
- It's 1/2 teaspoon of ground fennel seeds.
- Prepare 1 tablespoon of Worcestershire sauce.
- It's 1/2 cup of grated mozzarella cheese.
- It's of Kosher salt.
- You need of Black pepper.
This recipe is a great way to use up all that summer zucchini! Ingredients: zucchini, chicken fillet, hard cheese, greens, garlic, eggs, salt and spices. Baked Chicken Breasts Stuffed with Zucchini and Goat Cheese. The filling is wonderful- it keeps the chicken moist as can be.
Zucchini and Blue Cheese Stuffed Chicken Provençal instructions
- 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..
Season with salt & pepper and set aside. 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. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to Place the potatoes back in the hot pot after draining.