Parmesan Stuffed Chicken

Everyone has that place where they can go to completely relax and de-stress.  This is what that place looks like for me.

It just so happens that my de-stress oasis is also my parents front yard - amazing isn't it?

It is absolutely stunning in the morning and equally breathtaking at sunset.

It's not hard to see why this is one of my very favorite places on this earth.   Unfortunately, I don't live very close to it so I don't get to visit this island paradise (or my parents) nearly as often as I would like. 

I don't know if it's because I have so many memories in this place or just because it's a stunning example of God's creation but I feel a renewed sense of energy every time that I visit.  Strange that I can derive such energy from a place so calm and tranquil. 

After my trip to paradise this summer, I had some time to kill on my flight back to Atlanta so I went through all of my summer cooking magazines and flagged recipes that I wanted to try at home.  One of the recipes that looked really amazing was the Parmesan Stuffed Chicken Breasts.  I made it for my family as soon as I got settled in at home from my vacation.  It definitely did not disappoint - it was delicious. 

Parmesan Stuffed Chicken Breasts
4 boneless, skinless chicken breasts
1/4 cup oil
1/2 cup chopped onion
2 teaspoons grated lemon zest
1 Tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons fresh thyme
1 teaspoon fresh rosemary
2 teaspoons Dijon mustard
2 ounces Genoa salami, chopped fine
2 ounces Parmesan cheese, grated
1/2 cup chicken broth

Heat 1 T. oil in skillet and add onion and 1/8 teaspoon salt.  Cook until softened and lightly browned.  Transfer to a separate bowl.

Combine lemon zest, garlic, thyme, mustard, rosemary and 2 T. oil for sauce.  Set aside 2 teaspoons or sauce.

Stir salami, Parmesan, onion, 1 teaspoon pepper and 1/4 teaspoon salt into remaining mustard sauce.

Cut a slit in the middle of each chicken breast and stuff with 3 Tablespoons of filling.

Heat 1 T. oil in skillet and brown chicken breasts on both sides.

Pour chicken broth over chicken, transfer to 350 oven and bake 30 minutes. 

Transfer chicken to a platter, cover and let rest 10 minutes. 

Pour pan juices into liquid measuring cup.  Skim of fat.  Stir in lemon juice and reserved oil/mustard mixture.  Season with salt and pepper. Drizzle over chicken.

The chicken was absolutely amazing.  I will be making this dish again soon. 

And as for my favorite relaxation spot - until next time.

Ciao!

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