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1
Preheat the oven to 400F Top and tail the zucchini, then coarsely grate in a food processor, or use a mandolin or box grater.
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2
Tip into a clean tea towel and squeeze out any excess moisture.
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3
Melt a knob of the butter in a large, ovenproof frying-pan.
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4
Add the onion and cook for 2-3 minutes until softened but not browned.
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5
Add the grated zucchini, increase the heat and saute for another 3-4 minutes until just tender.
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6
Tip on to a plate to cool a little.
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7
Using a fork, soften the remaining butter in a bowl, then beat in the soft cheese.
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8
Mix in half the breadcrumbs, the egg yolk, herbs, and onion and zucchini mixture, mixing well to combine.
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9
Stir in the remaining breadcrumbs and Parmesan, and then season to taste.
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10
Wipe out the frying-pan and return to the heat.
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11
Using a sharp knife, make a pocket in each chicken breast by cutting horizontally almost all the way through but leaving them attached at one side, then push about a tablespoon of the stuffing into each, spreading it with a round-bladed knife.
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12
Carefully lift the skin of each breast and spread a little more of the stuffing between the flesh and the skin, then seal and secure with toothpicks.
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13
Season all over.
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14
Add the olive oil to the frying-pan, then cook the chicken breasts skin-side down for 3-4 minutes, until golden, turning once.
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15
Transfer to the oven and cook for another 15-20 minutes or until cooked through.
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16
Remove from the oven, and leave to rest for 5 minutes.
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17
Carve each chicken breast into 3 slices and arrange on warmed serving plates accompanied by roasted new potatoes.
