There is nothing wrong with this recipe really. Other than it really should have told me to “half-moon” cut all the vegetables, and not just the zucchini, it’s very cool looking and easy to make. Lots of chopping but let’s face it, all recipes have lots of chopping. But, it’s just not hitting the spot for me this week. Also, and I find this very rarely, it’s a recipe that is not holding up as leftovers. I may make this again when I have company and it will all get eaten at one sitting as it was really best right out of the oven. I will also serve it with a side of spaghetti and sauce. It is a dish that needs some sauce to really make it sing.
Primavera Stuffed Chicken (original recipe on Delish.com)
4 boneless skinless chicken breasts
2 tbsp. extra-virgin olive oil
ground black pepper
1 tsp. Italian seasoning
1/2 zucchini, halved and thinly sliced into half moons
3 medium tomatoes, halved and thinly sliced into half moons
1 yellow bell peppers, thinly sliced and halved
1/2 red onion, thinly sliced into half moons
1 c. shredded mozzarella
- Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Place on sheet pan.
- Drizzle oil over chicken and season with salt, pepper, and Italian seasoning.
- Stuff each chicken breast with zucchini, tomato, bell pepper, and red onion.
- Sprinkle each chicken breast with mozzarella.
- Bake until chicken is cooked through and no longer pink, 25 minutes.
- Serve with a side of pasta and sauce.