This particular recipe is something I stole from my dad, mashed up until you can’t recognize it even a little (the only familiar ingredient is bone-in skin-on chicken breasts) and replated.

Turned out great!

The original recipe is sour cream stuffed chicken, and while it was good, it left a distinct “I am fat” feeling in its wake. I mean, you just ate a chicken breast that you ruined all nutritional value of with a 1/2 cup of sour cream. Per person. Eek!

These use less stuffing and more flavor, so you feel less fat and more full. First, buy some bone-in-skin-on chicken breasts. No cheating. Yes, the skin is on. You can take it off, if you’re that virtuous, but really, the amount of skin per breast isn’t very high, so it’s not that bad. Only eat half, save the rest for later, no big deal. Either way, you’ll be stuffing stuff under that skin, so you need it.

You’ll also need a small amount of ricotta cheese, garlic, your personal favorite blend of Italian seasonings, sea salt, and parmigianno reggiano. I like grating my own. I like grating cheese. I just do, okay?

Whoo. Personal oddities aside, clean out your chicken. Rinse it off, get rid of major fat deposits, but leave as much skin intact as possible. Also, if you can, select breasts where the skin is unbroken and still cleanly attached on one side. It makes stuffing much easier. Pat the chicken dry (hah! I just wipe and go. But if you’re looking for extra crispy skin, it does help). Mix sea salt and Italian seasonings in a bowl and pat the mixture all over the chicken. Or, you can do what I do and sprinkle both generously all over and pat down. Go you, you washed one less dish.

So, pull out a bowl (you really do have to this time) and put in 1 tablespoon of ricotta cheese per breast. Grate a healthy amount of cheese over the top (I would guess it was 1/2 tablespoon per?) and mix in 1 teaspoon finely minced garlic. If your guests aren’t garlic nuts, either puree the crap out of it and put in less, or leave it out altogether (boo!).

Stir all of that together and put 1-2 tablespoons in each breast. Roast at 450 for 15 minutes, and then drop the temperature down to 350 or so. Then, cook until the meat is 170 and the juices run clear.

Let the meat stand. LET THE MEAT STAND. I know it smells like heaven has come down upon your home to personally bless your chicken, but unless you like scalding hot ricotta spilling everywhere leave it be. It won’t explode, but it sure won’t be in your chicken either. 10 minutes should finish up the cooking.

Eat. Focaccia makes a great side, if you can eat carbs, and don’t forget your favorite Mediterranean veggie of choice.

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