Serves: 8
Total Calories: 157
Heat oil in a large skillet over medium heat. Add zucchini and onion; cook and stir 5 minutes, or until onion is tender. Remove from heat. Stir in stuffing mix, water and cheese until well blended; cover and set side. Carefully loosen skin on leg quarters to form a pocket; fill evenly with stuffing mixture. Arrange skin-side up in a greased shallow baking pan. Bake at 400 degrees for 45 to 50 minutes, or until chicken juices run clear when pierced.
Tip: No peeking! When baking, every time the oven door is opened, the temperature drops 25 degrees.
This Zucchini-Stuffed Chicken recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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