Cheesy Stuffed Chicken Breast with Zucchini
Preheat the oven to 200°C (approximately 400°F).
Finely chop the mozzarella.
Pluck the parsley leaves from the stalks. Rinse the chives, shake dry and chop finely. Peel the garlic and mince. Mix the herbs with the mozzarella, garlic and mascarpone and season with salt, pepper and lemon juice.
Rinse the chicken breasts, pat dry, season with salt and pepper, butterfly, spread the filling over the centers, fold back up and secure with toothpicks. Distribute between baking dishes, pour the white wine and stock over top and bake for 30-40 minutes.
Peel the onion, chop finely and add to the chicken around 15 minutes before the end of the cooking time.
Meanwhile, rinse the zucchini and cut into 0.5 cm (approximately 1/4 inch) thick slices. Rinse the cherry tomatoes and quarter. Working in batches, heat the oil in a pan and sauté the zucchini for 1-2 minutes per side. Remove and season with salt, pepper and a little lemon juice and keep warm.
Add the cherry tomatoes to the pan and cook until soft, around 2-3 minutes.
Distribute the chicken breasts, zucchini and tomatoes among serving plates. Drizzle with the remaining olive oil from the pan and serve immediately.