Parmesan-Stuffed Chicken Breasts





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Published on Oct 24, 2011

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I show you how to make a delicious Parmesan stuffed chicken breast for dinner.

For the recipe to the potato side dish, here's the video: http://www.youtube.com/watch?v=tLEkSu...

I got this recipe years ago in some Martha Stewart magazine (Everyday Foods, perhaps?). I've been making this for years. Yummy stuff!

1 cup fresh flat-leaf parsley leaves, chopped (I LOVE to add cilantro too)
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)

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.


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