Real Recipes From Real Home Cooks ®

herb and garlic primavera stuffed chicken

Recipe by
Robyn Bruce
Linglestown, PA

This recipe just comes out beautiful. It's easy to prepare and is a real show stopper to serve. If you're trying to make a good impression and look like a culinary genius, this is the one to make. The marinade is so flavorful, and the chicken is juicy and tender. This recipe is perfect for a hot date or when you're having company, although I love to make it for myself with a glass of Chardonnay on the side of my plate.

yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For herb and garlic primavera stuffed chicken

  • 4
    boneless, skinless chicken breasts
  • 1-1/2 c
    lawry’s herb and garlic marinade
  • a little extra lawry’s herb and garlic marinade to drizzle
  • kosher salt
  • freshly ground black pepper
  • 1 tsp
    dried italian seasoning
  • 1
    zucchini or summer squash, halved and thinly sliced into half moons
  • 3
    3 medium tomatoes, halved and thinly sliced into rounds
  • 2
    green peppers, halved and sliced
  • 1/2
    red onion, thinly sliced
  • 1 c
    shredded mozzarella cheese

How To Make herb and garlic primavera stuffed chicken

  • 1
    The day before, pour 1-1/2 cups Lawry’s Herb and Garlic Marinade into a large Ziploc bag and place the chicken breasts in the bag. Refrigerate overnight.
  • 2
    Next day: Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle some of the marinade (from the bottle, not the Ziploc bag) over chicken and season with salt, pepper, and Italian seasoning.
  • 3
    Stuff each slot of the chicken breast with zucchini, tomato, bell pepper, and red onion.
  • 4
    Sprinkle each chicken breast with mozzarella.
  • 5
    Bake until chicken is cooked through and no longer pink, 25 minutes, or until done.
  • 6
    Serve with a side of wild rice or whatever you choose.