Stuffed Chicken Breasts

By Yankee Magazine

Feb 05 2008


4 servings


* 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)


1. Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
2. Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin (left). Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
3. 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.