This comforting dish features tender chicken breasts stuffed with a sweet corn and zucchini mixture, then baked until juicy. The real star is the rich, velvety cheese sauce made from melted Velveeta, milk, and extra zucchini, which is poured over the chicken just before serving. It offers a satisfying balance of savory, creamy, and slightly sweet flavors, with a crunchy cracker topping for texture. Perfect for busy weeknight dinners or family gatherings, this recipe transforms simple pantry staples into a hearty, restaurant-quality meal that everyone will love.
Saucy Stuffed Chicken Breast
Description
This comforting dish features tender chicken breasts stuffed with a sweet corn and zucchini mixture, then baked until juicy. The real star is the rich, velvety cheese sauce made from melted Velveeta, milk, and extra zucchini, which is poured over the chicken just before serving. It offers a satisfying balance of savory, creamy, and slightly sweet flavors, with a crunchy cracker topping for texture. Perfect for busy weeknight dinners or family gatherings, this recipe transforms simple pantry staples into a hearty, restaurant-quality meal that everyone will love.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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In a small bowl, combine the drained whole kernel corn, 1/4 cup of the salad dressing, and half of the shredded zucchini; mix lightly.
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Carefully loosen the skin of each chicken breast to form a pocket without tearing it completely.
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Fill each pocket with the corn and zucchini mixture.
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Close the opening of each breast with a wooden pick or toothpick to secure the filling.
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Brush the remaining 1/4 cup of salad dressing over the top of each chicken breast.
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Coat the chicken breasts evenly with the butter-flavored cracker crumbs.
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Place the chicken in a 12x8-inch baking dish and bake for 55 minutes, or until the chicken is tender and cooked through.
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While the chicken bakes, combine the cubed Velveeta cheese, 1/3 cup salad dressing, and milk in a small saucepan.
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Stir over low heat until the cheese is completely melted and smooth.
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Stir the remaining shredded zucchini into the cheese sauce.
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Serve the saucy cheese mixture over the baked chicken breasts.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 948.6kcal
- % Daily Value *
- Total Fat 76.9g119%
- Saturated Fat 35.1g176%
- Cholesterol 196.9mg66%
- Sodium 595.3mg25%
- Total Carbohydrate 42.3g15%
- Dietary Fiber 5.4g22%
- Sugars 7.4g
- Protein 31.7g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the chicken is cooked to an internal temperature of 165ðF (74ðC) for safety.
If the skin is too thin to form a pocket, you can slice a horizontal slit into the thickest part of the breast to create a pocket for the stuffing.
For a lighter version, you can substitute Greek yogurt for the salad dressing in the stuffing mixture.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the cheese sauce from separating.
