Stuffed Chicken Breast Cooking Time

Recipe

Yields: 4 servings

Prep Time: 0 hours 20 mins

Cook Time: 0 hours 30 mins

Total Time: 1 hour 0 mins

1 zucchini, shredded

1 small onion, chopped

1 1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 c. (4 ounces) 1% cottage cheese

1/4 c. (1 ounce) grated parmesan cheese

1/2 c. fresh bread crumbs

1/4 tsp. salt

4 boneless, skinless chicken breast halves (4 ounces each), trimmed of all visible fat

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Preheat the oven to 450°F. Coat a baking sheet with nonstick spray.
Coat a large skillet with nonstick spray. Add the zucchini, onion, 1 teaspoon of the oregano, and the thyme. Coat with nonstick spray. Cook, stirring occasionally, over medium heat for 5 to 6 minutes, or until any juices from the zucchini have evaporated. Remove from the heat. Add the cottage cheese, Parmesan, bread crumbs, and 1/4 teaspoon of the salt. Stir to mix.
Place the chicken on a work surface. Butterfly each piece by making a horizontal cut into the thick end of each breast half to create a flap. Do not cut all the way through. Open the cut portion as you would open a book. Lay a piece of plastic wrap over the chicken breast halves. Flatten with the flat side of a meat mallet or heavy skillet to about 1/4" thickness.
Divide one-quarter of the zucchini mixture in the center of each breast half. Roll each breast half into a bundle, tucking in the sides as you roll. Tie each bundle with kitchen string. Place the bundles on the prepared baking sheet. Coat with nonstick spray. Season with the remaining 1/2 teaspoon oregano and 1/8 teaspoon salt.
Bake for 10 minutes. Reduce the oven temperature to 350°F. Bake for 15 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Remove from the oven and allow to rest for 5 minutes. Remove the string before serving.

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