Happy Wednesday, friends!
I have a great recipe to share today, so let’s get right down to business!
Check out Jenn’s website for more WIAW fun!
More of this stuff +
Edamame (found in the freezer section of the grocery store and warmed in the microwave) +
a mini flatbread pizza (love these things!).
A long time ago, I shared a method for quickly and easily popping popcorn … but I’m going to share again, in case you never saw that post.
Just buy a bag of popcorn kernels at the store (it’s so cheap … like maybe $1.25 for a giant bag). Put a couple tablespoons of kernels into a regular brown paper bag (the kind that you would pack a lunch in). Fold the top of the bag over a couple of times to seal it. Put the bag into the microwave (sitting upright), and heat for a couple of minutes … just make sure you’re listening so that when the pops are few and far between, you know it’s time to take the bag out.
And that’s it! Super easy. I usually melt a little butter to go on top, plus I add a generous helping of salt. So delicious!
No, you’re not seeing things. That really is the largest chicken breast on earth. No, I could not eat it all. I ate about half, and then saved the rest for lunch the following day.
But this recipe for Parmesan-stuffed chicken breasts is simple and incredibly flavorful. Check out the recipe below!
(I served it with a side of this super easy pasta. Love!)
Parmesan-Stuffed Chicken Breasts
Serves 3-4 … depending on how much you and your loved ones can eat!
(Slightly adapted from the Great Food Fast cookbook)
- 1/2 cup fresh flat-leaf or Italian parsley leaves, chopped
- 1/4 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan cheese
- Grated zest of 1 lemon
- Salt and pepper
- 4 bone-in chicken breast halves (about 3 lbs)
(Note: I used 2 huge chicken breast halves, instead of 4 smaller ones, because that’s all I could find. But if you can find the smaller ones, that’s probably better!)
- Preheat oven to 450 degrees.
- Mix breadcrumbs, cheese, lemon zest, salt (1/4 tsp) and pepper (1/4 tsp) together in a small bowl.
- Season the chicken breasts with more salt and pepper.
- Carefully loosen the skin of the first chicken breast with your fingers (note: I had to cut a small slit in the skin with a knife in order to be able to lift it up). Spoon some of the parsley mixture down under the skin. Do that for each of the chicken breasts, dividing the parsley mixture evenly between breasts.
- Place all of the chicken into a 9×13 inch roasting pan (I covered the bottom of my pan with foil for easy clean up!).
- Bake chicken until the skin is crispy and the breasts are cooked through. If you use a meat thermometer, the thickest part of the breast should register at 165 degrees. Note: if you’re cooking 4 smaller breasts, the cooking time should be around 30 minutes. If you are cooking two larger breasts (like I did), the time will be closer to 45 minutes.
These pictures do not do this meal justice. The meat came out incredibly juice and tender, and the skin was crispy and bursting with flavor. This dish definitely earned two thumbs up at our house!
Question for ya …
Best thing you’ve eaten this week?
Ever popped popcorn in a brown paper bag?
If you watched “Bachelor Pad,” how shocked were you on Monday with the final episode???