Parmesan-Stuffed Chicken Breasts
"From Martha Stewarts Everyday Foods Magazine"
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 cup flat leaf parsley, fresh chopped
- 1⁄4 cup dried breadcrumbs, plain
- 1⁄4 cup parmesan cheese, grated
- 1 tablespoon lemon zest
- 1⁄4 teaspoon coarse salt
- 1⁄4 teaspoon ground pepper
- 4 chicken breast halves, bone in (about 3 lbs)
directions
- Preheat oven to 450°.
- In small bowl mix parsley, breadcrumbs, Parmesan and zest. Season with salt and pepper.
- Divide parsley mixture into 4 mounds. Carefully loosen the chicken skin with your fingers; tuck parsley mixture under the skin. Season with salt and pepper to taste. Place in a 9 x 13" roasting pan.
- Bake until skin is crispy, chicken is cooked through and an instant read thermometer inserted into the thickest part reads 165°, about 30 minutes.
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Reviews
-
I made this after seeing it in Everyday Foods magazine and very much enjoyed it. Made the recipe as written. Thanks for posting it here.
RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>
