Source: Charlotte Williams Story!
BUFFALO CHICKEN STUFFED ZUCCHINI BOATS
Courtesy: Yummly.co http://www.yummly.co/recipe/Buffalo-Chicken-Stuffed-Zucchini-Boats
Always looking for great tasting foos without all the high carbs and sugars? Just by dressing up our favourite low carb foods, we can make eating / Dining a whole new experience! Just like these Buffalo Chicken Stuffex Zucchini Boats! A tasty dish your whole family will love!
PREP TIME 10 mins COOK TIME 4 hours TOTAL TIME 4 hours 10 mins Serves: 12 boats
1 pound boneless skinless chicken breasts
1 cup chicken broth (if using the slow cooker)
⅓ cup hot sauce (I used Frank’s Red Hot)
6 zucchini, sliced in half lengthwise*
⅔ cup blue cheese
⅓ cup chopped celery Ranch or Blue Cheese Dressing (optional)
Place the chicken breasts in a slow cooker and pour in the chicken broth. Cook on high for 4 hours or on low for up to 8 hours.
Alternatively, you can roast or poach the chicken.
When cooking is complete, shred the chicken. In a bowl, combine the shredded chicken and hot sauce.
Preheat the oven to 350 degrees.
Using a spoon, hollow out each zucchini half and fill with about ¼ cup of shredded chicken.
Sprinkle 1 tablespoon of blue cheese over each zucchini boat. Place in the oven for 15 minutes.
Sprinkle about 2 teaspoons of chopped celery over the zucchini boats and if desired, drizzle ranch or blue cheese dressing over the top.
NOTES * The zucchini boats are not as tender as regular roasted zucchini due to the short cooking time. If you’d like your zucchini boats to be tender, pre-cook it in the oven at 350 degrees for about 15 minutes before adding the filling and baking.
NUTRITION INFORMATION Calories: 109 Fat: 4.1 g Carbohydrates: 4.6 g Sugar: 2.2 g Sodium: 324 mg Fiber: 1.3 g Protein: 13.5 g