Parmesan Crusted Stuffed Chicken

  • Serves: 4
  • PREP TIME: 20 min
  • COOK TIME: 50 min


  • 1 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 small onion, finely chopped
  • 1 medium zucchini
  • 1 cup finely chopped mushrooms
  • 4 bone-in, skin on chicken breasts
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 4 tsp. Italian seasoned dry bread crumbs


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.