Go Back
Homemade Cheesy Summer Squash Stuffed Chicken photo
Print Recipe Save it for later

Cheesy Summer Squash Stuffed Chicken

Tender chicken breasts stuffed with zucchini, yellow squash, and tomato, finished with melted mozzarella.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 24 to 32 ounces boneless skinless chicken breasts
  • 1 yellow summer squash small, cut into 1/4-inch slices
  • 1 zucchini small, cut into 1/4-inch slices
  • 2 roma tomatoes small, cut into 1/4-inch slices
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup mozzarella cheese fat-free, shredded

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly coat with nonstick spray.
  • Trim chicken breasts if needed. Cut 3 to 4 horizontal slits in each breast to form pockets, taking care not to cut all the way through.
  • Prepare vegetables: slice the yellow squash, zucchini, and roma tomatoes into 1/4-inch rounds.
  • Stuff each chicken pocket with one slice of yellow squash, one slice of zucchini, and one slice of tomato.
  • In a small bowl, mix the olive oil and minced garlic. Brush the tops of the stuffed chicken with the garlic oil and season evenly with kosher salt and black pepper.
  • Bake the chicken on the prepared sheet for about 10 minutes.
  • Remove the pan from the oven, sprinkle 1/2 cup shredded mozzarella evenly over the chicken, then return to the oven and bake another 10 minutes or until the chicken is cooked through and the cheese is melted.
  • Let the chicken rest briefly, then serve hot.

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Pastry brush or spoon
  • Small Bowl
  • Knife

Notes

  • Use similar-sized chicken breasts for even cooking.
  • Do not overstuff pockets to ensure chicken cooks through.
  • Slice vegetables uniformly for consistent baking.
  • Fat-free mozzarella melts best when shredded finely.