Stuffed Chicken with Squash Ribbons

Serves 6

Ingredients (for the stuffed chicken):

  • 8 ounces mozzarella cheese, finely diced
  • 1/2 cup pesto
  • 6 boneless, skinless chicken breasts
  • 1 cup finely grated Parmesan cheese
  • 3 large eggs
  • 1/4 teaspoon cayenne pepper
  • coarse sea salt and freshly ground black pepper, to taste
  • 3 tablespoons macadamia nut oil

Ingredients (for the squash ribbons):

  • 1 pound zucchini
  • 1 pound yellow squash
  • 1/4 cup chicken broth
  • coarse sea salt and freshly ground black pepper
  • 1/2 cup pesto
  • 1/2 cup pine nuts, toasted
  • fresh basil leaves


  1. To make the stuffed chicken, in a medium bowl mix the mozzarella and pesto.
  2. Remove the tenders from the chicken breasts and reserve. Carefully insert the tip of a paring knife into the thickest part of the breast to form a pocket. Fill each pocket with an equal
    amount of the mozzarella mixture, then slide the reserved tender into the opening to seal it. Place the stuffed chicken on a plate, cover with plastic wrap, and chill for at least 4 hours and
    preferably overnight.
  3. Preheat the oven to 350°F.
  4. In a medium bowl, whisk together the Parmesan, eggs, cayenne, and salt and black pepper to form a thick mixture.
  5. Heat the oil in a large skillet over medium-high heat.
  6. Coat the stuffed breasts with the Parmesan mixture and place in the skillet. Immediately transfer the skillet to the oven. Bake until the chicken is cooked through, about 30 minutes.
  7. Meanwhile, to make the squash ribbons, slice the zucchini and yellow squash into thin ribbons with a mandoline.
  8. Bring the broth to a simmer in a large saucepan, add the ribbons, and season with salt and pepper. Sauté until cooked through, about4 minutes. Add the pesto and pine nuts and toss to combine.
  9. Divide the squash ribbons among six plates, add a stuffed chicken breast to each, and garnish with fresh basil leaves. Serve.