Zucchini stuffed with chicken fillet

2811

Kitchen European

Calorie content 127.5 kcal

Portions 4 port.

Cooking time 90 minutes

Proteins * 6.5 gr.

Fats * 6.7 g

Carbohydrates* 19.5 g

Content

Zucchini stuffed with cubes of chicken fillet and vegetables, with cheese and in a creamy sauce can definitely become an occasion for the whole family to gather at the dinner table. This dish is usually liked by both adults and children.

Ingredients

Cooking process

Wash the courgettes and cut in half lengthwise. If the zucchini is very small, then only the top (tip) can be removed.

Gently remove the pulp from the zucchini, leave the walls about 1 cm thick or slightly less. The main thing is not to pierce the skin through and through.

Heat a small amount of vegetable oil in a frying pan, put the boats in it and fry on both sides until the zucchini is slightly browned. Pour a small amount of water into the zucchini, reduce the heat to low. Fry the boats, covered with a lid, until soft for about 10-15 minutes. Top up with a little more water if necessary.

Transfer the courgette boats to a baking dish.

For the filling, wash the fillets, blot with paper towels, cut into small cubes. Cut the zucchini pulp into cubes. Wash the pepper, remove the seed box, cut into small cubes. Remove the skin from the tomato by dipping it in boiling water for a few minutes. Cut the tomato into small cubes. Peel the onion, cut into small cubes. Peel the garlic, chop. Rinse greens in cold water and chop finely. Dissolve butter in a frying pan, add vegetable oil to it. Add chicken pieces and fry over high heat, stirring occasionally, until golden brown. When the juice has evaporated, add a little more butter, add salt and pepper, stir and remove from the stove.

Transfer the chicken cubes to a plate and place on the table. In a frying pan, heat the vegetable oil mixed with butter, add the onion, salt, fry until soft. Put the sweet bell pepper.