3 tbsp. butter
1/2 sm. onion, chopped
1 tbsp. chopped fresh parsley
1/2 tsp. dried basil
2 med. zucchini, shredded (about 2 1/2 c.)
3 sliced white bread, torn into coarse crumbs
1 egg, beaten
3/4 c. shredded Swiss cheese
1/2 tsp. salt
1/8 tsp. pepper
4 chicken breasts (with bones and skin on)

In a skillet melt butter over 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.

Loosen the skin on one side of the breast to form a pocket. Stuff each breast with the zucchini mixture. Bake for 50-60 minutes or until done at 375 degrees. Serves 4.