I recently discovered the wonder that is bone-in, skin-on chicken breasts. I never used to cook with them because the boneless, skinless variety is easier and I guess marginally healthier for you. Now I’m cooking with them all the time because cooking the chicken on the bone results in a moister, more flavorful meat. And I’d argue that if you don’t actually eat the skin, the chicken on the bone isn’t much different in terms of fat and calories than the boneless variety.
Plus, the bone-in variety is cheaper than boneless chicken breasts, so what’s not to love?
This recipe comes from Martha Stewart’s Everyday Food, and like every recipe I’ve ever tried from that magazine, it’s a good one. The
magicians chefs at Everyday Food always surprise me with the deliciousness they can whip up with so few ingredients. This is one of those “that’s all there is??” recipes: breadcrumbs + parmesan cheese + fresh parsley + lemon = magic. This is an extremely tasty and simple way to have chicken – so simple that if you make it a few times you probably wouldn’t even need to look at the recipe again – but it’s nice enough to serve to company.
Parmesan-stuffed Chicken Breasts
From Everyday Food
Serves 4 (if you can tell by my photos, the breasts I used were massive and James and I split them to get 8 servings)
1 cup fresh flat-leaf parsley leaves, chopped
1/4 cup plain dried bread crumbs
1/4 cup Parmesan cheese (use fresh for best results!)
Grated zest of 1 lemon (about 1 tablespoon)
Coarse salt and ground pepper
4 bone-in chicken breast halves (about 3 lbs)
- 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 4 mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9×13-inch roasting pan.
- Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees, about 30 minutes.