Tom’s Stuffed Chicken Breasts
4 chicken breast halves, boneless, skinless
1 small zucchini, cut into 1/2″ cubes
1 small yellow squash, cut into 1/2″ cubes
2 cloves garlic, chopped fine
1/2 small red onion, chopped fine
1 tablespoon McCormick Garden Herb Seasoning
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 cup shredded Cheddar cheese
1 cup bread crumbs
non-stick cooking spray
salt, to taste
black pepper, to taste
Preheat the oven to 350 degrees F.
In a bowl, combine the onion, zucchini, squash, garlic, garden herb seasoning, olive oil and red wine vinegar. Season with salt and pepper, then toss to combine. Set aside.
Use a knife to butterfly each chicken breast half and then fold each breast open.
Spray a baking pan with non-stick cooking spray.
Take each chicken breast and put a large spoonful of the vegetable mixture on top of half of the breast. Top with some of the Cheddar cheese and fold the other half of the chicken breast on top. Repeat for the remaining chicken breasts.
Place each stuffed breast in the baking pan. Sprinkle the bread crumbs over the top of each chicken breast. Season with salt and black pepper.
Bake in the oven for 30-45 minutes depending on the size of the chicken breasts.