Parmesan Crusted Stuffed ChickenBest Foods
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® Mayonnaise
1/4 cup grated parmesan cheese
4 teaspoons fine dry Italian seasoned breadcrumbs
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1Preheat oven to 350°.
2Melt 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.
3Gently loosen skin from chicken to create a pocket, then evenly stuff with vegetable mixture. Arrange chicken on rimmed baking sheet or shallow roasting pan.
4Combine 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.