Joanie’s Chicken with Zucchini Stuffing

Sunshine's Chicken with zucchini stuffing over rice 1 pk. thin sliced chicken breasts 3 medium zucchini, shredded, not peeled 1 medium onion, chopped finely 1 cup Progresso bread crumbs 1/4 cup white wine 3 T butter olive oil sprinkle of rosemary 1) Coat bottom of baking dish lightly, place chicken breasts in dish and bake at 350 for 10 minutes, (until they turn white). Remove from oven and set aside. 2) Shred zucchini and chop onions, melt 3 tablespoons butter in a skillet; saute onions about 2-3 minutes, add zucchini, rosemary, salt and pepper to taste, and saute until softened. Add wine. Bring to a boil; slow boil for a few minutes. 3) Slowly mix in bread crumbs until it resembles a moist stuffing consistency. Remove from heat. 4) Spoon stuffing on top of each chicken breast. Place back in oven for 15 minutes; covered. 5) Serve with white rice and broccoli spears or you favorite vegetables