by Nealey Dozier

Baked Chicken with Zucchini and Ricotta Stuffing Recipe

I was planning an impromptu dinner party recently and trying to come up with a savory dish that captured a bit of our Southern climate. I remembered an incredible roast chicken dish that I made in culinary school but hadn't made in many, many years. I dusted off my old textbook and drafted my ideal fall menu.

Moist, bone-in roast chicken breasts are the perfect vehicle for the positively mouthwatering filling. Zucchini, bread crumbs, ricotta, butter and Parmesan create a juicy layer that makes you wish chicken always tasted this good. I nestled red potatoes under the chicken so they cooked in all of the delicious drippings. Decadent, perhaps. Devoured? Absolutely.

While fancy enough to serve friends, this dish is definitely a worthy addition to your weekly rotation any time of year.

Baked Chicken with Zucchini and Ricotta Stuffing

    Prep Time: 30 minutes

    Cook time: 60 minutes

    Yield: Serves 4 to 6

Baked Chicken with Zucchini & Ricotta Stuffing Recipe Ingredients

    1 pound (about 2 to 3 medium) zucchini, grated

    Kosher salt and black pepper

    4 tablespoons unsalted butter at room temperature, divided

    1 medium onion, finely chopped

    1 large egg

    1 cup sourdough breadcrumbs (or panko)

    1/3 cup whole milk ricotta cheese

    1/4 cup grated Parmesan cheese

    4 to 6 bone-in, skin-on chicken breasts, legs, or mix of both

Baked Chicken with Zucchini & Ricotta Stuffing Recipe Directions

    Preheat the oven to 425 F.

    Toss the grated zucchini with 1 tablespoon kosher salt and set in a strainer to drain for 15 to 30 minutes. Squeeze out any remaining water with a dish cloth or paper towels.

    Melt 1 tablespoon butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, 5 to 7 minutes. Add the drained zucchini and sauté until tender, another 3 to 5 minutes. Remove from the heat and allow to cool.

    Add the egg, breadcrumbs, ricotta, Parmesan and remaining 3 tablespoons butter to the skillet, and season with salt and pepper to taste. Mix until completely combined.

    Gently loosen the skin from the chicken breasts, being careful not to tear. Stuff a few heaping tablespoons of the zucchini mixture (the more the better) under the skin of each breast.

    Place the stuffed chicken in a large roasting pan and cook until the internal temperature reaches 160 F in the thickest part of the meat, about 50 to 60 minutes. Remove from oven and rest for 10 minutes (chicken will continue cooking with residual heat).

Baked Chicken, Stuffed Chicken, Baked Chicken with Zucchini and Ricotta Stuffing, American Cuisine


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Baked Chicken with Zucchini & Ricotta Stuffing Recipe

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