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Parmesan Stuffed Chicken

8/5/2015

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Everyone has that place where they can go to completely relax and de-stress.  This is what that place looks like for me.
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It just so happens that my de-stress oasis is also my parents front yard - amazing isn't it?
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It is absolutely stunning in the morning and equally breathtaking at sunset.
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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. 
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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.
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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.
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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. 
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Transfer chicken to a platter, cover and let rest 10 minutes. 
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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.
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The chicken was absolutely amazing.  I will be making this dish again soon. 

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

Ciao!

Click here for a printable version of this recipe
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