Bring together the nostalgic flavours of a classic zucchini slice and the elegance of a stuffed chicken breast in this clever, family-friendly dinner. Juicy chicken breasts are filled with a savoury zucchini, cheese and bacon mixture, then baked until golden and finished with a simple lemon-butter pan sauce. Served with a fresh salad or creamy mash, this dish is perfect for busy weeknights but special enough to feel like a treat.
Why You’ll Love This Recipe
- Family favourite flavours – All the comfort of zucchini slice, reimagined
- Perfect for midweek dinners – Simple ingredients, big payoff
- Juicy & satisfying – The ricotta-based filling keeps the chicken moist
- Versatile sides – Works beautifully with salad, mash or veggies
Key Ingredients
- Green shallots – Add gentle onion flavour without overpowering
- Short cut bacon – Brings savoury depth and richness
- Zucchini – The hero ingredient; squeezing out moisture is key
- Chicken breast fillets – Thick fillets work best for stuffing
- Tasty cheese & ricotta – A perfect balance of meltiness and creaminess
- Egg & flour – Bind the filling so it stays put
- Butter & lemon – Create a quick, glossy pan sauce
- Parsley – Adds freshness and colour to finish
Ingredients (14)
- 1 1/2 tbsp olive oil
- 2 green shallots, sliced
- 1 short cut bacon rasher, finely chopped
- 1 garlic clove, crushed
- 1 small zucchini (about 150g), grated
- 4 chicken breast fillets (about 300g each)
- 35g (1/3 cup) grated tasty cheese
- 50g fresh ricotta
- 1 egg, lightly whisked
- 1 tbsp self-raising flour
- 20g butter, chopped
- 1 tbsp fresh lemon juice
- 2 tbsp finely chopped continental parsley
- Mixed leaf salad or mashed potato, to serve
Method
Step 1
Preheat oven to 200°C/180°C fan forced. Heat 2 tsp oil in a large ovenproof frying pan over medium heat. Cook green shallots and bacon for 3 minutes or until softened. Add garlic and cook for 30 seconds. Transfer to a bowl to cool.
Step 2
Place grated zucchini in a clean tea towel and squeeze out as much liquid as possible. Add zucchini to the cooled shallot mixture.
Step 3
Using a sharp knife, carefully cut a deep pocket into the thick end of each chicken breast, taking care not to cut all the way through.
Step 4
Add cheese, ricotta, egg and flour to the zucchini mixture. Season and stir to combine. Spoon the filling into the chicken breasts and secure with toothpicks if needed.
Step 5
Heat remaining oil in the pan over medium heat. Cook chicken, top side down, for 7–8 minutes until golden. Turn over.
Step 6
Transfer pan to the oven and bake for 15 minutes or until cooked through. Remove chicken, then add butter and lemon juice to the pan, stirring to form a sauce. Drizzle over chicken, sprinkle with parsley and serve.
Cook’s Tips
- Best stuffing method: Cut from the thick end of the breast to minimise leaks
- No ovenproof pan? Transfer chicken to a baking dish after browning
- Cheese swaps: Parmesan works well for a sharper flavour
- Herb variations: Try thyme, chives or tarragon instead of parsley
Serving Suggestion
Serve with a crisp mixed-leaf salad for a lighter meal, or creamy mashed potato for pure comfort.