Parmesan-Stuffed Chicken Breast
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One of the areas that roasted chicken recipes tend to lack is the leftover department. This particular chicken recipe was a fairly average roasted chicken which actually tasted fairly good on the first night that it graced our menu. Unfortunately the next day’s lunch was less appetizing. The stuffing turned into a bread-like mush with reheating as a result of the fat released from the skin. Over all though, this was an easy meal that would make a nice chicken dish for a family dinner (as long as you plan on eating it all in one day!).
Prep Time: 10 minutes
Cook Time: 45 mintues
Servings: 4
Ingredients
- 1 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan cheese
- Grated zest of 1 lemon (about 1 tablespoon)
- Coarse salt and ground pepper
- 4 bone-in chicken breast halves (about 3 pounds)
Directions
- Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
- Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
- Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.
Recipe Adapted From:
Martha Stewart 
Comments
Wow!
Very delicious recipe! Thanks for sharing it with us! Best regards from cheap sweets.