1 pkg. (340 g) Green Giant* frozen Veggie Spirals Zucchini, thawed
2 tbsp. (15 ml) coriander seed
½ cup. (120 ml) honey
2 tsp. (10 ml) garlic, minced
1 small pkg. (130 g) goat cheese, brought to room temperature
¼ cup (60 ml) sundried tomatoes, julienned
1 tsp. (5 ml) lemon zest
1 tsp. (5 ml) each sea salt and pepper
2 medium boneless skinless chicken breasts
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a small sauce pan over medium heat, toast coriander seeds until fragrant, 2 minutes. Reduce heat and stir in honey and garlic. Warm though 2 minutes, do not boil honey. Set aside.
In a medium size bowl, mix together zucchini, goat cheese, sundried tomatoes, lemon zest, ½ tsp. (2.5 ml) each sea salt and pepper.
Use a sharp knife to cut along the outside center of the chicken breasts, fanning out chicken into a butterfly shape. Generously spoon zucchini mixture onto one side of each chicken breast. Fold the other side of the breast over the stuffing.
Transfer stuffed chicken onto the lined baking sheet. Season each breast with remaining salt and pepper. Brush with half of the honey coriander glaze and cook for 20-25 minutes, brushing with honey glaze every 5-7 minutes.
Allow cooked chicken to rest 5 minutes before slicing. Serve along your favorite Green Giant Vegetable Blend.
Tip* Using butchers twine tie chicken in 3-4 places to hold stuffing in place.