• 1 tablespoon butter (I Can't Believe It's Not, !® Spread)
  • 1 small onion (finely chopped)
  • 1 medium zucchini (finely chopped, about 1-1/2 cups)
  • 1 cup mushrooms (finely chopped)
  • 4 chicken breasts (bone-in, skin on)
  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 1/4 cup grated parmesan cheese
  • 4 teaspoons Italian-seasoned dry bread crumbs


  1. Preheat oven to 350°.
  2. Melt Spread in large nonstick skillet over medium-high heat and cook onion, zucchini and mushrooms, stirring occasionally, until vegetables are tender, about 8 minutes. Remove vegetables from skillet and cool slightly.
  3. Gently loosen skin from chicken to create a pocket, then evenly stuff with vegetable mixture. Arrange chicken on rimmed baking sheet or shallow roasting pan.
  4. Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in small bowl. Evenly spread mayonnaise mixture on chicken, then sprinkle with bread crumbs. Bake 50 minutes or until golden brown and chicken is thoroughly cooked.
Discover more recipes from Best Foods


Yummly User