Parmesan-Stuffed Chicken Breasts

Serves 4

• 1 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup plain dried breadcrumbs
• 1/4 cup grated Parmesan cheese
• Grated (about 1 tablespoon) zest of 1 lemon
• Coarse salt and ground pepper
• 4 bone-in chicken breast halves

1. Preheat oven to 450 degrees. In a small bowl, combine parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
2. Divide parsley mixture evenly into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season 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 (avoiding bone) registers 165 degrees, about 30 minutes.

Source: Martha Stewart Online

Rachel’s Thoughts: Go overboard on the lemon zest!  I also normally squeeze the lemon into the breadcrumb mixture and on the chicken.  Can also use this on skinless chicken breasts, just cut a slit in the middle of the breast and create a pocket to stuff the mixture in and spread it on top.