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This recipe comes from one of my favorite cookbooks, Going Solo in the Kitchen. The best thing about this cookbook is that it is designed for single cooks. So, most of the recipes only make one or two servings.

Ingredients

• olive oil
• 3/4 cup chopped onion
• 2 Tablespoons chopped fresh herbs – I used parsley
• 3/4 cup zucchini – grated & squeezed dry (about 1 small zucchini)
• 3/4 cup dry-curd cottage cheese or grated soft, white cheese
• 1 egg, beaten
• 1 whole chicken breast, skin attached
• 1/2 lemon

Directions

Place zucchini, egg and cottage cheese in a small bowl.

Heat a small amount of olive oil over medium heat in a skillet. When the skillet is hot, add the onion. Sauté for about 3 minutes, until the onion is just tender. Add the parsley and sauté for another 30 seconds. Add to the bowl.

Place the chicken breast in a dish just about the size of the breast. Peel skin down from breast and squeeze the lemon over the skin. Spoon as much stuffing as will fit over breast and then replace skin. If you have extra stuffing you can place it under the chicken.

Drizzle a little olive oil over the skin and bake the chicken in a preheated 425 degree F oven for 25-30 minutes, or until cooked through and the skin is browned. Baste occasionally with the pan juices while the chicken is cooking. Let the chicken sit for at least 15 minutes before serving.