zucchini stuffed chicken

my husband recently did the grocery shopping & came home with bone-in chicken breasts. I've never cooked them before, so I was feeling a bit intimidated.  My Betty Crocker cookbook was less than helpful, so I searched AllRecipes.com and came up with this.  Modifying it a bit, the end result was too tasty not to share!

ingredients
4 2 bone-in chicken breasts, with skin
3 1.5 tablespoons butter
1/2 1/4 small [white] onion, chopped
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
2 1/2 cups 1 small shredded zucchini
3 slices bread 1 whole wheat hamburger bun top, torn into pieces
1 egg, beaten
3/4 cup shredded Swiss cheese 2 deli slices provolone, sliced into small strips
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon herbs provence [my addition]

before it went into the oven [the stuffing was runny]

directions

Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch [glass] baking dish.
Loosen the skin on each chicken breast to form a pocket, and set aside.
Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes [it was hard to tell how tender it got since the zucchini was already so juicy from being finely shredded]. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss provolone cheese, salt, pepper and herbs provence into the zucchini mixture until well-combined.
Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 45 minutes.

baked...golden brown