• Cooking Time: 10-15 mins
• Servings: 4
• Preparation Time: 15 mins
• 4 chicken breasts (four halves)
• 1 zucchini
• 3.5 oz mozzarella
• 2 tbls fresh chives (chopped)
• flour
• oil + butter
• half a glass of white wine or Dry Marsala

1. Wash, dry, and then shred zucchini. After 5 minutes, drain the water zucchini will release.
2. Mix zucchini with finely chopped or shredded mozzarella and chives.
3. With a knife create "a pocket" on one side of chicken brest. Salt the meat inside, or use your favourite chicken seasoning.
4. Fill the "pocket" with zucchini/mozzarella filling and close with several toothpicks.
5. Mix flour with salt and pepper and dredge the chicken in it. Shake off the excess flour.
6. 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.
7. 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.

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.