Parmesan-Stuffed Chicken Breasts

Martha Stewart Cookbook- Food Everyday

Martha Stewart's Food Everyday CookBook
Serves 4
Prep Time: 10 minutes
Total Time: 45 minutes

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 fresh ground pepper
  
• 4 bone-in chicken breast halves (about 3 pounds)
  

1. Preheat the oven to 450 degrees F. In a small bowl, mix the parsley, breadcrumbs, Parmesan, and zest. Season the mixture with 1/4 teaspoon each salt and pepper.

2. Divide the parsley mixture into 4 mounds. Carefully loosen the chicken skin with fingers; tuck the parsley mixture under the skin. Season the chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.

Martha Stewart Cookbook- Food Everyday

3. Bake until the skin is crispy, the chicken is cooked through, and an instant-read thermometer inserted the thickest part of the meat registers 165 degrees F, about 30 minutes.

- I did it with chicken tenderloins and stuffed it as well as rolled it since they were smaller. They were fast and just as good. It only took about 20 minutes. This was how they turned out:

Of course the one from Martha's Cookbook is much prettier. I'm okay with that :)

I love this because it's super fast, tasty and not offensive to our metabolism! Serve with a vegetable and whole grain of your choice.