Ok here is the recipe for these delicious appetizers. It is very simple with very few ingredients needed:
- 3 Large Zucchinis
- 2 Boneless-Skinless Chicken Breasts
- 6 Strips of Bacon
- Chili Powder
- Ground Cayenne Pepper
- Onion Powder
- Garlic Powder
- Salt & Pepper
- Oil of your choice (Olive or Coconut or Palm)
As you can see, for the spices I didn’t put any measurements. This is because I usually just pour them in as I see fit. Also, everyone likes different amounts of flavour and heat so this way everyone can decide how much of each to put.
To start, preheat your over to 375 degrees Fahrenheit. Fill a pot with water, and bring to boil on the stove. When boiling, place both chicken breasts inside and boil for 15-20 minutes (until completely cooked/no pink). When fully cooked, use a fork and knife to pull apart/shred the chicken breasts into tiny pieces. Once shredded, place in a bowl with a little bit of oil and all the spices (again, however much you want – beware of the cayenne and chili powder if you are sensitive to spice/heat). Mix together until all chicken is evenly covered.
Cut each zucchini in half, both lengthwise and widthwise. Using an apple corer (or a similar kitchen utensil if you don’t have one) carefully remove the white insides of the zucchini, until they resemble little boats.
Cut the bacon strips in half, then lightly fry them in a pan (you don’t want to make them too crispy because they have to go into the oven as well.
Place the zucchini boats on a pan (lightly greased) and fill them with the shredded chicken. Place a piece of bacon on top of each boat, and keep it in place with a wood toothpick.
Place in the oven for 15-18 minutes.
When cooked to your liking, remove from the oven.