1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 tsp. Italian seasoned dry bread crumbs
Preheat oven to 350°.
Melt Spread in large nonstick skillet over medium-high heat and cook onion, zucchini and mushrooms, stirring occasionally, until vegetables are tender, about 8 minutes. Remove vegetables from skillet and cool slightly.
Gently loosen skin from chicken to create a pocket, then evenly stuff with vegetable mixture. Arrange chicken on rimmed baking sheet or shallow roasting pan.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in small bowl. Evenly spread mayonnaise mixture on chicken, then sprinkle with bread crumbs. Bake 50 minutes or until golden brown and chicken is thoroughly cooked.