Title: Zucchini and Ricotta Stuffed Chicken Breasts
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
1 medium zucchini, grated
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon olive oil
Salt and pepper to taste
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional) 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a mixing bowl, combine the grated zucchini, ricotta cheese, Parmesan cheese, minced garlic, basil, oregano, salt, and pepper. Stir until well mixed.
3. Take each chicken breast and create a pocket by slicing them horizontally, being careful not to cut all the way through.
4. Stuff each chicken breast with the zucchini and ricotta mixture, ensuring they are filled but not overflowing.
5. Heat olive oil in an oven-safe skillet over medium heat.
6. Season the outside of the stuffed chicken breasts with salt, pepper, and red pepper flakes if desired.
7. Sear the stuffed chicken breasts in the skillet for about 4 to 5 minutes on each side, or until golden brown.
8. Transfer the skillet to the preheated oven and bake for an additional 20 minutes, or until the chicken is cooked through and no longer pink in the center.
9. Once cooked, let the chicken rest for a few minutes before slicing.
10. Serve the stuffed chicken breasts with a side salad or steamed vegetables for a complete meal.
Enjoy a delicious and nutritious meal that is low in carbohydrates and sugar!
