Zucchini and Ricotta Stuffed Chicken Breasts
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
1 medium zucchini, finely grated
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Salt and pepper to taste
1 tablespoon olive oil
Fresh basil leaves for garnish 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a mixing bowl, combine the grated zucchini, ricotta cheese, Parmesan cheese, garlic powder, dried Italian herbs, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
3. Using a sharp knife, carefully create a pocket in each chicken breast by cutting horizontally, making sure not to cut all the way through.
4. Stuff each chicken breast with the zucchini and ricotta mixture, ensuring they are evenly filled. Use toothpicks to secure the openings if needed.
5. Heat olive oil in a large oven-safe skillet over medium heat. Add the stuffed chicken breasts and sear for about 3 to 4 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for an additional 20 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
7. Remove the chicken from the oven and let it rest for 5 minutes before serving.
8. Garnish with fresh basil leaves for a final touch.
Serve this delicious zucchini and ricotta stuffed chicken with a side of steamed vegetables or a green salad for a complete, diabetic-friendly meal. Enjoy your healthy dinner!
