Parmesan Stuffed Chicken Breasts


Preheat the oven to 450*.

In a small bowl, mix the parsley, breadcrumbs, Parmesan and zest. Season the mixture with 1/4 t each salt and pepper.

Divide parsley mixture into 4 portions. Carefully loosen the chicken skin; tuck the parsley mixture under the skin. Season the chicken with salt and pepper. Place in a 9x13 roasting pan.

Bake until the skin is crispy, the chicken is cooked through, and juices run clear, approximately 30 minutes.

Servings: 4
Time to Prepare: 45 minutes

Submitted By: Cheryl
Original Source: Everyday Food: Great Food Fast

I modified this to use with boneless skinless chicken breasts, pounded flat. I placed the parsley mixture across the chicken, and then rolled them up to bake that way.

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