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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.

Reviews (20)

  • shoe-gal 17 Nov, 2011

    Great chicken dish! I have done this with both bone-in, skin on chicken and boneless, skinless chicken breasts and both work out great. For the boneless, skinless chicken, just butterfly the chicken and fill it with the stuffing. Of course you have to remember to adjust the cooking time so you don't wind up with dry chicken! I have also been very lazy and just topped the boneless skinless chicken with the filling and it also turns out wonderful and the filling gets crispy on top. YUM!

  • redwine48 4 Oct, 2010

    I'm sure you can use boneless chicken breast. To everyone worried about having the skin on, you can cook the chicken with the skin on and then take it off before you eat it. All the skin does is keep the chicken from drying out. But if you still want to take it off I suggest butterflying the breast and spreading the stuffing on one side and closing the breast using toothpicks. Then continue with the recipe.

  • lacie285 8 Jul, 2010

    i have a question....does it have too be bone-in chicken? or can it be boneless but still with the skin?

  • AnyPenny 5 Nov, 2008

    One of my FAVORITES! Always a hit. I serve it with orzo pasta on the side.

  • abedell 23 Sep, 2008

    This was fantastic. It's so easy and delicious. I highly recommend!

  • CharsMom 21 Feb, 2008

    This is a really simple and tasty dish. Highly recommended.

  • xina 10 Feb, 2008

    The parsley-Parmesan-lemon combo is really good with a little garlic. I added 2 cloves to the stuffing and squeezed the juice of half a lemon over the skin before baking. For the sodium conscious, this lets you cut down on added salt. Sour and salty taste buds affect the same direct pathway (ion channel) in the transduction process, so they can essentially confuse the brain. This is why salt substitutes contain citrus peel and acidic dried herbs. Lemon juice also makes the skin crispier.

  • nkaylapup 6 Feb, 2008

    FYI----Everyday Food has had the nutritional information listed for their recipe's. It's either on the same page with the recipe or they are all listed in an index in the front or back of the book.

  • sschierle 6 Feb, 2008

    FYI: If you subscribe to Weight Watchers online e-tools, they have a recipe convertor of their web site that will provide nutritional info on any recipe you enter.

  • Mailbag 6 Feb, 2008

    Most people know what they should, and should not eat. If it looks too high in cholesterol or sodium, find another recipe, or adjust it. Some of us like to read it as it is posted, and may want to try it that way. I don't think it would be too hard to find the nutritional content someplace. I know they have websites that do that.

  • playsindirt 5 Feb, 2008

    Modify the recipe to suit your own needs, and what is available in the pantry. If you like the flavor from the skin of a chicken, detach the skin ,season, then lay the skin on top(or just a portion of it) . When it is done, he skin is easily removed . Of course I am not a rocket , you know what. But the fat content should be less.I use sea salt.

  • playsindirt 5 Feb, 2008

    Modify the recipe to suit your own needs, and what is available in the pantry. If you like the flavor from the skin of a chicken, detach the skin ,season, then lay the skin on top(or just a portion of it) . When it is done, he skin is easily removed . Of course I am not a rocket , you know what. But the fat content should be less.I use sea salt.

  • pjlm48 5 Feb, 2008

    For skinless, this recipe looks like you could slit the chicken breast and insert the filling, or flatten the breast and put the filling in and roll it up, like a chicken kiev. The recipe looks quite yummy, and actually, I think my kids would like it just as it's written, and it asks for ingredients that I have on hand, and they'll certainly eat the skin. So will I, when it comes down to it. Thanks!

  • megbonkers 5 Feb, 2008

    I'm not sure which issue this recipe is from, but the Everyday Food magazine has been providing nutritional information for at least the last few months. It's not with the recipe, but is in an index in the back! It includes calories, fat, sat. fat, protein, carb, fiber. It doesn't list sodium content, but I have hypertension, so I just keep track of ingredients that have sodium, like parmesan cheese.

  • chervargas 5 Feb, 2008

    I subscribed to Everyday Food for one year only. While I liked the recipes, I was unhappy with the lack of nutritional information. I'll re-subscribe when they fix this big [filtered word].

  • quiltx2 5 Feb, 2008

    both my husband and I have high cholesterol...could you put a slit in the chicken and "stuff" it with the ingredients? I never buy "skin on" chicken.

  • CBLOO 5 Feb, 2008

    WHAT A GREAT IDEA TO HAVE NUTRTIONAL CONTENT. IT WOULD HELP WITH MY WEIGHT WATCHERS PROGRAM AS WELL.

  • mountainsara 5 Feb, 2008

    Considering there isn't any added fat or sodium, it shouldn't be rocket science to figure it out!

  • suzannemcg 5 Feb, 2008

    Could all the recipes have the nutrtional content added, ie. fat, sodium, ect. Many of us are on restricted fat and sodium diets and don't dare try some of these recipes here and on Martha web unless able to verify data. Thank you

  • suzannemcg 5 Feb, 2008

    Could all the recipes have the nutrtional content added, ie. fat, sodium, ect. Many of us are on restricted fat and sodium diets and don't dare try some of these recipes here and on Martha web unless able to verify data. Thank you

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