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
Joanne says
The stuffing you smothered that skin with sounds delicious!
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
Lyndsey says
Oh what a wonderful way to stuff a chicken breast, and it looks gorgeous too!
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!
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
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 🙂
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!
Grace says
Oh yeah! that sounds sooo good!
Chris's Gourmet Fashion says
yum I can taste that apricot jam - it's a great addition to this recipe.
Rita says
Perfetc recipe for fresg herb season we finally have.
Rita