Herb-and-Parmesan-Stuffed Chicken Breasts
For stuffed chicken breasts worth the bother, you need to start with the right cut.
Why This Recipe Works
Stuffed chicken breasts can be bland, boring, and flavorless. To rectify the problem, we left the chicken on the bone and came up with a potent stuffing that seasoned the chicken meat as it cooked. We found that a combination of chopped salami, Parmesan, and capers added the punch and saltiness we were looking for, and sautéed onion, garlic, Dijon, and lemon rounded out the flavor profile. To boost the flavor (and appearance) even more, we browned the stuffed breasts before transferring the skillet to the oven to finish cooking. We made a simple pan sauce with garlic, lemon zest, thyme, rosemary, and fruity olive oil to supplement the flavorful pan drippings. To serve, we cut the meat off the bone in one piece and then sliced each breast into 1/2-inch pieces.