Zucchini and Mushroom 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 diced
1 cup mushrooms, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded mozzarella cheese
Fresh parsley, for garnish 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a skillet over medium heat, add olive oil. Once hot, add the minced garlic, chopped mushrooms, and diced zucchini. Sauté for about 5 to 7 minutes, or until the vegetables are softened and most of the moisture has evaporated.
3. Stir in the dried oregano, salt, and black pepper. Remove the skillet from the heat and let the mixture cool slightly.
4. Once the vegetable mixture has cooled, fold in the shredded mozzarella cheese until well combined.
5. Take each chicken breast and carefully cut a pocket along the thicker side without cutting all the way through.
6. Generously stuff each chicken breast with the zucchini and mushroom mixture. Secure the openings with toothpicks, if necessary.
7. Place the stuffed chicken breasts in a baking dish. Drizzle with a little olive oil and season the tops with salt and pepper to taste.
8. Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
9. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before slicing and serving.
This dish is low in carbs and sugar, making it an excellent option for a diabetic-friendly dinner. Enjoy your delicious meal!
