Chicken Breasts Stuffed with Zucchini and Goat Cheese

chicken-breasts-stuffed-with-zucchini-and-goat-cheese

The late summer feel of zucchini combined with the rich flavor of goat cheese were a great match for a bone-in breast of chicken and a coating of Herbs de Provence. This recipe was another winner from “A Harvest of Pumpkins and Squash” by Lou Seibert Pappas. We paired this chicken with an easy rice pilaf and a delicious Hogue Riesling, and we likened it to an upscale bit of comfort food on a cold, January evening here in Minnesota.

Ingredients:

  • 1 lb zucchini
  • Kosher salt
  • 2 tbsp extra-virgin olive oil, plus extra for brushing
  • 1 medium onion, finely chopped
  • 4 oz goat cheese, at room temperature
  • 3 tbsp unsalted butter, at room temperature
  • 1 large egg
  • 2 tbsp minced, flat-leaf  (Italian) parsley
  • 1/3 cup freshly grated Parmesan cheese
  • 4 bone-in, skin-on chicken breast halves (about 12 oz each)
  • Herbes de Provence for sprinkling

Preparation:

Preheat oven to 375 degrees F.

Shred the zucchini, sprinkle with salt, wrap in paper towels, and let stand for 15 minutes.  Squeeze the zucchini dry.  In a  large skillet, heat the remaining 1 tbsp oil, add the onion, and saute until translucent, about 5 minutes; remove from the heat and let cool.

In a small bowl, beat together the goat cheese and butter until blended.  Add the egg and beat until smooth.  Mix in the zucchini, onion, parsley and cheese.

Using your fingers, loosen the skin from the chicken breasts, leaving one side attached, and force the zucchini stuffing underneath the skin of each breast.  Brush each stuffed breast with olive oil and sprinkle lightly with the herbes de Provence.

Place the chicken in a roasting pan and bake for 25 to 30 minutes.  Serve at once.

NOTE:  The recipe in the book also offers a griling option, but at the moment we have a sheet of ice on the grill, so we’re in no hurry to get it going.  Roasting in the oven worked very well.  We made sure not to call it finished until the skin had turned crispy, with a golden brown color.  The meat was tender and juicy, while the skin was crispy and the stuffing delicious.

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2 Responses to Chicken Breasts Stuffed with Zucchini and Goat Cheese

  1. Cathy says:

    Mmmm…I love this picture. Makes me hungry!

  2. Brett says:

    this looks delish.. I’ll have to try this one soon. Fortunately, chickens are a lot easier to catch than trout.

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