Zucchini and Ricotta Stuffed Chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
1 medium zucchini, grated
1 cup ricotta cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Fresh basil leaves for garnish (optional) 
Instructions
Preheat the oven to 375 degrees Fahrenheit.
In a mixing bowl, combine the grated zucchini, ricotta cheese, garlic powder, dried oregano, black pepper, salt, and half of the grated Parmesan cheese. Mix until well blended.
Using a sharp knife, create a pocket in each chicken breast by slicing the side without cutting all the way through.
Stuff each chicken pocket with the zucchini and ricotta mixture, ensuring that the filling is evenly distributed among the four breasts.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts into the skillet, browning for about 3 to 4 minutes on each side until golden brown.
Once browned, sprinkle the remaining Parmesan cheese over the stuffed chicken.
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.
Remove the skillet from the oven and let the chicken rest for a few minutes.
Serve garnished with fresh basil leaves if desired. Enjoy this delicious and nutritious diabetic-friendly meal.
