Parmesan-Stuffed Chicken Breasts

  • Prep:
  • Total Time:
  • Servings: 4
Parmesan-Stuffed Chicken Breasts

Source: Everyday Food, October 2005

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

  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. 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.

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