Chicken breast stuffed with zucchini
4 chicken breasts (four halves)
3.5 oz mozzarella
2 tbls fresh chives (chopped)
oil + butter
half a glass of white wine or Dry Marsala
Wash, dry, and then shred zucchini. After 5 minutes, drain the water zucchini will release.
Mix zucchini with finely chopped or shredded mozzarella and chives.
With a knife create "a pocket" on one side of chicken brest. Salt the meat inside, or use your favourite chicken seasoning.
Fill the "pocket" with zucchini/mozzarella filling and close with several toothpicks.
Mix flour with salt and pepper and dredge the chicken in it. Shake off the excess flour.
In a skillet, warm 1 tblsp of oil with 1 tblspoon butter and cook on both sides until the chicken is nice golden brown, turning only once.
Add Marsala and let it evaporate a little bit, then cover, reduce the heat to minimum and cook for about 5-10 minutes, (depends how thick your chicken is), until the meat is done.
Pairs Well With
The recipe comes from a cookbook called Quick everyday recipes, by Anne Wilson. Since we eat chicken a lot, I like to try new ways of preparing it. This was quite a success.