Recipe: Perfect Zucchini and Blue Cheese Stuffed Chicken Provençal

Zucchini and Blue Cheese Stuffed Chicken Provençal. Season the chicken with salt and pepper, Worcestershire sauce and all the dry condiments except the fennel. While the chicken rests, mix together the grated zucchini and blue cheese and season with salt and ground fennel. Zucchini and Blue Cheese Stuffed Chicken Provençal instructions.

Zucchini and Blue Cheese Stuffed Chicken Provençal Zucchini and Blue Cheese Stuffed Chicken Provençal Hello everybody, it's John, welcome to our recipe page. Today, we're going to prepare a special dish, zucchini and blue cheese stuffed chicken provençal. It is one of my favorites. You can cook Zucchini and Blue Cheese Stuffed Chicken Provençal using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Zucchini and Blue Cheese Stuffed Chicken Provençal

  1. It's 2 of skin-on chicken drumstick fillets.
  2. Prepare 1/2 cup of grated zucchini.
  3. Prepare 1/2 of grated blue cheese.
  4. You need 1 teaspoon of dry oregano.
  5. You need 1 teaspoon of dry basil.
  6. You need 1 teaspoon of dry parsley.
  7. It's 1 teaspoon of dry rosemary.
  8. You need 1 teaspoon of dry thyme.
  9. Prepare 1/2 teaspoon of ground fennel seeds.
  10. You need 1 tablespoon of Worcestershire sauce.
  11. It's 1/2 cup of grated mozzarella cheese.
  12. Prepare of Kosher salt.
  13. You need of Black pepper.

This time, I will make it a bit unique. Zucchini and Blue Cheese Stuffed Chicken Provençal is one of the most favored of. Score zucchini and scoop out insides into a bowl. Place in a shallow baking dish, drizzle with olive oil, and season with salt and pepper.

Zucchini and Blue Cheese Stuffed Chicken Provençal step by step

  1. Preheat oven at 395°F. Season the chicken with salt and pepper, Worcestershire sauce and all the dry condiments except the fennel. Let it marinate for around 10 minutes..
  2. While the chicken rests, mix together the grated zucchini and blue cheese and season with salt and ground fennel..
  3. Assemble the chicken like a sandwich: place one fillet with the skin facing down and cover with the zucchini mixture. Place the other fillet over it with the skin facing up. Tie both pieces together with cotton twine..
  4. Line a glass baking tray with parchment paper and drizzle with some olive oil. Put the chicken in and cover it generously with the grated mozzarella cheese. Bake for around 20 minutes or until a thermometer reads 165°F and the cheese completely melts and is slightly golden on top..

Cut the tops off the zucchini and cut lengthwise. Scrape out the seeds and a little bit of the inside squash. It starts with garlic, zucchini, summer squash, and cherry tomatoes. The cherry tomatoes burst and begin to create the sauce. To that, you add some light cream cheese, a touch of milk, and Parmesan cheese.

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