Chicken Breasts Stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese


  • 2 tablespoons roasted red pepper or pimiento
  • ½ cup zucchini
  • ¼ cup onion
  • 2 tablespoons olive oil
  • ½ cup chicken broth
  • 1 ounce soft mild goat cheese
  • 1 whole boneless chicken breast (with skin), halved

In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirri...

View full recipe at Epicurious


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