Step 1

Preheat the oven to 375°F.

Step 2

Shred zucchini, sprinkle with salt, wrap in paper towels, and let stand for 15 minutes. Squeeze the zucchini dry.

Step 3

In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the zucchini and sauté until tender crisp, about 2 to 3 minutes; remove from skillet and let cool. In the same skillet, heat the remaining 1 tablespoon oil, add the onion, and sauté until translucent, about 5 minutes; remove from the heat and let cool.

Step 4

In a small bowl, use an electric mixer to combine the goat cheese and butter until blended. Add the egg and beat until smooth. Stir in the zucchini, onion and cheese.

Step 5

Using your fingers, loosen the skin from the chicken breasts leaving one side attached, and push the zucchini stuffing underneath the skin of each breast. Brush each stuffed breast with olive oil and sprinkle lightly with the herbes de Provence.

Step 6

Place chicken in a roasting pan and bake for 25 to 30 minutes (until the chicken is done throughout. You can test with an instant-read thermometer. It should read 160℉. Remove from the oven, and let the chicken sit for 5 minutes. Serve immediately.