Juicy filling keeps chicken moist for savory fall dinner
I was planning an impromptu dinner party recently and trying to come up with a savory fall dish that captured a bit of our Southern Indian summer. I remembered an incredible roast chicken dish that I made in culinary school but hadn't made in many, many years. I dusted off my old textbook and drafted my ideal fall menu.
Moist, bone-in roast chicken breasts were the perfect vehicle for the positively mouthwatering filling. Zucchini, bread crumbs, ricotta, butter and parmesan create a juicy layer that makes you wish chicken always tasted this good. I nestled red potatoes under the chicken so they cooked in the drippings. Decadent, perhaps. Devoured? Absolutely.
While fancy enough to serve friends, this dish is definitely a worthy addition to your weekly rotation any time of year.
Nealey Dozier is a writer for TheKitchn.com.
Baked Chicken With Zucchini and Ricotta Stuffing
1 pound (about 2 to 3 medium) zucchini, grated
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature, divided
1 medium onion, finely chopped
1 large egg
1 cup sourdough bread crumbs (or panko)
1⁄3 cup whole-milk ricotta cheese
1⁄4 cup grated parmesan cheese
4 to 6 bone-in, skin-on chicken breasts, legs or mix of both
Heat the oven to 425 degrees.
Toss the grated zucchini with 1 tablespoon of kosher salt and set in a strainer to drain for 15 to 30 minutes. Squeeze out any remaining water with a dishcloth.
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, for 5 to 7 minutes. Add the drained zucchini and saute until tender, for another 3 to 5 minutes. Remove from the heat and allow to cool.
Add the egg, bread crumbs, ricotta, parmesan and the remaining 3 tablespoons of butter to the skillet, and season with salt and pepper. Mix until combined.
Gently loosen the skin from the chicken breasts, being careful not to tear it. Stuff a few heaping tablespoons of the zucchini mixture (the more the better) under the skin of each breast.
Place the stuffed chicken in a large roasting pan and cook until the internal temperature reaches 160 degrees in the thickest part of the meat, for 50 to 60 minutes. Remove the chicken from the oven and allow it to rest for 10 minutes. (The chicken will continue cooking with residual heat.)
Makes 4 to 6 servings.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- PixController of Murrysville honored by Audubon Society of Western Pennsylvania for camera trained on Pittsburgh eagle nest
- Rossi: Pirates must land Lester
- Fallowfield Township increases road crew
- Beloved teacher at 3 Western Pa. schools hears from students across nation
- Steelers hold high hopes for pass defense
- Layoffs possible at 5 state system schools, including Edinboro, Clarion
- Fire causes Blairsville bar to collapse, flames spread to neighboring building
- After years of lobbying, Big Ben has Steelers running the no-huddle
- Antiques appraiser shares expertise with Mon Valley crowd
- Pirates notebook: Trade rumors for Red Sox pitcher Lester still swirling
- Steelers notebook: Brown calls Sanders’ comments about Roethlisberger ‘terrible’