Ingredients:
1 whole chicken breast
Stuffing:
1 bunch of fresh Italian parsley – chopped
7 cloves of garlic – crushed & chopped
1 heaping tablespoon apricot jam
½ cup of grated Romano cheese
Zest of 1 lime
Juice of 1 lime
Dashes of sea salt
Dashes of whole ground black pepper
Olive oil for drizzling
Preheat Oven 350 degrees:
Drizzle olive oil over the skin of the chicken breast and season with salt and pepper to taste.
Combine all of the ingredients for the stuffing in a small bowl and mix. Loosen the skin from the chicken and fill the stuffing under the skin.
Bake in the oven for 35-40 minutes or until the juices run clear.
This chicken is juicy and delicious!
Enjoy with Lots of Love and Lots of Laughter!
Ciao Bella,
Catherine
xo
Rita says
Perfetc recipe for fresg herb season we finally have.
Rita
Chris's Gourmet Fashion says
yum I can taste that apricot jam - it's a great addition to this recipe.
Grace says
Oh yeah! that sounds sooo good!
Ana Rita says
I love a good chicken recipe, and this one is just wonderfull...
Kisses,
Rita
P.s- If you like go to my blog i have a litle honor for tammy and you...hope you like!
unikorna says
Wow Catherine what an impressing feast, I am particularly interested in recipes with chicken since my boyfriend isn't allowed red meat. Also lovely blog 🙂
Amy J. and Tiffanie A. says
Mama MIA!! SO yummy!!! I do not think anyone can have enough recipes on how to cook chicken! This is a MUST do! Thanks for sharing!
Love,
Amy
Wanda says
I've had this and it trully is delicious.
Most of the time, I use boneless skinless chicken....but the flavors of that skin and juice...yumm!
Lyndsey says
Oh what a wonderful way to stuff a chicken breast, and it looks gorgeous too!
Lazaro Cooks! says
I love the balance of salty and sweet between the apricot jam and the romano cheese. The cooking on the chicken looks exact.
Be well
Joanne says
The stuffing you smothered that skin with sounds delicious!
Kelly says
Mmm this recipe looks so delicious and your pictures are making me hungry! 🙂
Max says
Intrigante la marmellata in questo ripieno...ottimo sicuramente, ciao.
Sutapa says
What a wonderful recipe Catherine!!
The Harried Cook says
That sounds so very yummy! I love the addition of the apricot jam... I love apricot with chicken! Great post, Catherine! Thanks for sharing 🙂
Charles says
Yummy, the stuffing sounds delicious... Apricot jam and cheese?! I can imagine it must create a wonderful taste when cooked. I tried something similar before... stuffing the skin with Boursin cheese (it's like a garlic and herb cream cheese in case you haven't heard of it) under the skin. When it's cooked that's also really good!
The Café Sucré Farine says
yum, such an interesting sounding recipe, and beautiful too! Thanks, Chris
The Mom Chef says
I love herbs stuffed under a chicken but have never thought of including jam. It sounds fantastic.
Don E. Chute says
Finally a recipe that features the best the Chicken has to offer...The Breast and The fabulous Skin!
Aloha with Blessings!
Now Serving says
I wouldn't know much about this but I can guess that it is pretty gourmet 🙂