“This is a real winner in our family. The stuffing is positively delicious and it is a ‘must’ to use the honey and salt on top. I usually double the stuffing because we love it so much, and the chicken pocket looks better if stuffed to the fullest. A definite company meal.”
3sliceswhite bread, torn in small pieces
1/2 cupshredded swiss cheese
1/2 teaspoonsalt( use more to sprinkle on the breasts)
6 -8chicken breasts( with skin)
1/4 tablespoonhoney, warmed( enough to generously brush each breast)
Prepare stuffing: In 2 quart saucepan, over medium heat, melt butter; add zucchini and cook till tender, about 2 minutes, stirring frequently.
Remove from heat.
To the zucchini add the bread; stir in the eggs, cheese, pepper and salt.
Carefully loosen the skin on each of the breasts by pushing fingers between skin and meat to form a pocket.
Spoon some stuffing into each pocket.
Place chicken in baking pan and bake@ 350 degrees for 50 minutes or till fork tender.
Remove chicken from baking pan to serving platter.
Brush with the warmed honey and sprinkle with salt.
“Liked the stuffing and the chicken was tender and flavorful.”