Roasted Chicken Breast With Zucchini Stuffing
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 zucchini (about 8oz in total)
- 1 1⁄2 ounces unsalted butter, at room temperature
- 1 onion, finely chopped
- 2 ounces cream cheese
- 1 ounce white breadcrumb, made from day-old bread
- 1 egg yolk
- 2 tablespoons mixed fresh herbs, chopped (such as tarragon, parsley and chervil)
- 2 tablespoons parmesan cheese, freshly grated
- 4 chicken breasts, boneless, skin on
- 1 tablespoon olive oil
- salt and black pepper
directions
- Preheat the oven to 400°F Top and tail the zucchini, then coarsely grate in a food processor, or use a mandolin or box grater. Tip into a clean tea towel and squeeze out any excess moisture.
- Melt a knob of the butter in a large, ovenproof frying-pan. Add the onion and cook for 2-3 minutes until softened but not browned. Add the grated zucchini, increase the heat and sauté for another 3-4 minutes until just tender. Tip on to a plate to cool a little.
- Using a fork, soften the remaining butter in a bowl, then beat in the soft cheese. Mix in half the breadcrumbs, the egg yolk, herbs, and onion and zucchini mixture, mixing well to combine.
- Stir in the remaining breadcrumbs and Parmesan, and then season to taste.
- Wipe out the frying-pan and return to the heat. Using a sharp knife, make a pocket in each chicken breast by cutting horizontally almost all the way through but leaving them attached at one side, then push about a tablespoon of the stuffing into each, spreading it with a round-bladed knife. Carefully lift the skin of each breast and spread a little more of the stuffing between the flesh and the skin, then seal and secure with toothpicks. Season all over.
- Add the olive oil to the frying-pan, then cook the chicken breasts skin-side down for 3-4 minutes, until golden, turning once. Transfer to the oven and cook for another 15-20 minutes or until cooked through. Remove from the oven, and leave to rest for 5 minutes. Carve each chicken breast into 3 slices and arrange on warmed serving plates accompanied by roasted new potatoes.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)