This recipe for Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken is sponsored by TABASCO.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #TABASCO10

With just 10 minutes of prep, this Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken is the perfect way to spice up weeknight dinner.

Today’s a bit of a rough one over here in our house.  It’s Asheley’s first day back to work after having just 8 short weeks home with our baby girl.  It’s sad really that the mom’s in this country don’t get treated better when it comes to maternity leave… if only she worked at Netflix.  But in any case, Daddy’s in charge these next 3 days.

Then I goes back to work as well, at which time we fully expect Olivia to be independent and care for herself while we are away at work.  Don’t worry, she’s a pretty advanced 2 month old.

With both of us going back to work, weeknight dinners are gonna need some creative help.  Like, it was tricky enough cooking dinner when I was off all day this summer.  Newborns really have a way of throwing off your routine 😉

Enter this creative chicken recipe.  It takes just 10 minutes of prep.  Throw it in the oven and boom.  Instant dinner… Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken.

If you’ve been following along this week, you know that this is the 3rd of 5 recipes for the super awesome TABASCO 10 Challenge.  #humpday

5 days to create 5 original recipes… any only 10 ingredients to choose from.

It’s been really fun (albeit difficult) to find a creative way to use these 10 ingredients.  Well, 9 ingredients… because I’m sure as heck not using fennel.  Bleh.

This honey glazed stuffed chicken is totally going to become a weeknight staple in our house.

Now don’t get all freaked out by the chipotle in the title.  If you aren’t a fan of spicy, there’s no need to worry.  It’s not hot.  But there is a gentle warmth that just lingers for a bit.  That’s why I’m really loving the TABASCO Chipotle Sauce.  It’s got a really mellow heat to it, but the flavor is jam-packed to the brim.

And the honey glazed breadcrumb topping?  The sweet is the perfect balance for that gentle heat (hey, that rhymes), and the crunch from the breadcrumbs is legit.

BTW, don’t worry about making homemade ciabatta breadcrumbs if you’re in a rush.  And since it’s a weeknight, you’re most likely in a rush.  The breadcrumbs you have in the pantry will work just fine.  I made a big batch of ciabatta breadcrumbs because, well, that’s the only option I had according to the strict overlords that keep watch over this recipe challenge.

Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken

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• Total Time: 40 minutes
• Yield: Serves 4

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Description

With just 10 minutes of prep, this Honey Glazed Chipotle Zucchini and Mozzarella Stuffed Chicken is the perfect way to spice up weeknight dinner.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken cutlets (about 2 pounds)
• 1 small zucchini, grated
• 3/4 cup shredded mozzarella cheese
• 2 teaspoons TABASCO Chipotle Sauce, divided
• 1 egg
• 3/4 cup ciabatta breadcrumbs (recipe below)*
• 2 tablespoons honey
• Kosher salt
• Freshly ground black pepper

for Ciabatta Breadcrumbs

• 1 loaf ciabatta bread
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Preheat oven to 425°F. Spray a casserole dish with nonstick cooking spray.
2. Place grated zucchini in a colander and sprinkle 1/2 teaspoon Kosher salt on top. Let drain for 10 minutes.
3. Meanwhile, pound chicken breasts between 2 sheets of plastic wrap to 1/4″ thickness. Season both sides with Kosher salt and freshly ground black pepper.
4. Wrap zucchini in a few paper towels and squeeze out as much moisture as possible. Combine zucchini with shredded mozzarella and 1 teasoon of TABASCO Chipotle Sauce in a small mixing bowl.
5. Spread out 1/4 of the zucchini mixture in an even layer on each chicken breast, and roll up chicken lengthwise.
6. Whisk egg with remaining 1 teaspoon of TABASCO Chipotle Sauce in a small bowl. Dip each rolled chicken breast in the egg wash, and then coat with breadcrumbs. Place seam-side down in casserole dish, and bake for 25-30 minutes, or until chicken is just cooked through.
7. Transfer stuffed chicken to serving platter and drizzle with honey. Devour.

for the Ciabatta Breadcrumbs

1. Preheat oven to 250°F. Cut ciabatta into 1″ cubes. Place in food processor, in batches if necessary, and process on high speed for a couple minutes, until a small crumb texture is reached.
2. Spread bread crumbs in a thin layer on a baking sheet and let dry out in oven for about 5 to 10 minutes (if you bread is fresh, it’s going to be closer to the 10 minute mark… stale bread will only take about 5 minutes). You want the bread to be dry but not too toasted.
3. Place breadcrumbs back in food processor on high speed for another minute. Season with Kosher salt and freshly ground black pepper, and store in an airtight container until ready to use.

Notes

*don’t fret. It’s a weeknight and your schedule is hectic enough. Just use the breadcrumbs you have hanging out in your pantry. If you have panko breadcrumbs in your pantry, bonus points. You’ll get a similar result.

• Prep Time: 15 mins
• Cook Time: 25 mins

My Other TABASCO 10 Recipes:

Chicken, Mozzarella, and Zucchini Burgers with a Fried Egg

Spicy Chipotle Honey Chicken Kebabs