Ingredients
Units
Scale
- 4 bone-in chicken breasts - with skin
For the Stuffing:
- 2 bunches of fresh Italian parsley - stems removed and chopped
- 4 cloves of garlic - chopped fine
- 1/4 cup of Parmesan cheese - grated
- 3/4 cup of crumbled Feta cheese
- 2 tbs. honey
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Juice of 1 fresh lemon
- 2 tbs. olive oil
- 1 tbs. Canola oil
Rub for Chicken Skin:
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 2 tbs. Canola oil
Broth for the Baking Pan:
- 2 tbs. wine
- 1 tsp. powdered chicken broth - such as Vegeta
- 1 cup of water
- Combine the wine, Vegeta and water and stir.
Instructions
For the Stuffing:
- Combine all of the ingredients for the stuffing and toss.
- Gently loosen and lift the skin of the chicken breast and gently push the stuffing under the skin.
Rub for Chicken Skin:
- Combine the paprika, salt, black pepper, dried oregano and canola oil in a small bowl to for a paste-like mixture.
- Rub this mixture over the skin of the chicken.
Broth for the Baking Pan:
- Preheat Oven 350 degrees F.
- Place the stuffed chicken breasts in a baking pan and place the broth at the bottom of the pan.
- Bake 55 – 65 minutes or until the until internal temperature is 165 degrees and juices run clear and the chicken is a beautiful golden color.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
Nutrition
- Serving Size: 1
