3 tbsp. butter
1/2 sm. onion, chopped
1 tbsp. chopped parsley
1/2 tsp. dried basil
2 med. zucchini, shredded (about 2 1/2 c.)
3 slices white bread, turn into coarse crumbs
1 egg, beaten
3/4 c. shredded Swiss cheese
Salt & pepper to taste
4 chicken breast halves, with skin

In a skillet, melt butter at medium-high heat. Saute onion, parsley and basil until onion is tender. Add zucchini and continue to cook for 2 minutes. Remove from heat. Stir in bread crumbs, egg, cheese, salt and pepper.

Carefully loosen skin on one side of chicken to form a pocket. Stuff each breast with the zucchini mixture. Bake at 375 degrees for 50-60 minutes. Makes 4 servings. Stuffing makes a nice side dish also!