Prep Time

15 Minutes

Cook Time

30 Minutes



Is your backyard vegetable garden overflowing with tomatoes and zucchini? Put that excess produce to work by stuffing it into juicy chicken breasts for a celebration of summer.


  • 4 boneless, skinless chicken breasts
  • 1 zucchini, halved lengthwise and thinly sliced into half-moons
  • 3 medium tomatoes, halved and thinly sliced into half-moons
  • 2 yellow bell peppers, thinly sliced
  • ½ onion, thinly sliced into half-moons
  • 20 fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • Sea salt and freshly ground pepper, to taste
  • 1 cup shredded mozzarella cheese


  1. Preheat the oven to 400° Using a sharp knife, cut four horizontal slits into each chicken breast, being careful not to slice all the way through the breast.
  2. Stack one slice each of zucchini, tomato, pepper, and onion, along with one basil leaf then tuck the veggie stack into each slit. Repeat with the other breasts.
  3. Place the stuffed breasts in a 9” x 13” glass baking dish. Drizzle with oil and season with the Italian seasoning, salt, and pepper. Sprinkle with the mozzarella cheese.
  4. Bake for about 30 minutes or until the chicken registers 165° F on an instant-read thermometer. Garnish with a bit of freshly-chopped parsley and serve immediately.