Step 1

Preheat oven to 425 degrees F.

Step 2

Use a sharp knife to slice a pocket into the side of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the zucchini mixture to go.

Step 3

In a medium bowl combine the zucchini filling ingredients.

Step 4

Divide the zucchini mixture between the chicken breasts and stuff into each. Skewer each breast along the seam with toothpicks to keep the filling in place.

Step 5

In a small bowl, combine the garlic powder, onion powder, paprika, cayenne pepper and 1/2 teaspoon salt.

Step 6

Season both sides of each chicken breast with the spice mixture and set aside.

Step 7

Heat a large, oven-safe or cast iron skillet over medium heat. Spray evenly with olive oil then sear the chicken breasts on each side, for about 2 to 3 minutes, until browned. A large spatula works well here to flip the breasts while keeping the filling intact.

Step 8

Transfer skillet to oven to finish cooking, about 12 to 15 minutes, until chicken reaches 165 degrees F.  Alternatively, you can place seared stuffed breasts on a parchment lined sheet pan before placing in the oven.

Step 9

Remove from oven and let rest for 5 minutes before eating. (Don’t worry if the filling oozes out a little.  The crispy bits are delicious.) Remove toothpicks and enjoy!