I have been wanting to try making stuffed skin chicken breasts for several months now, and had purchased the chicken, put it in the freezer, but never gotten around to making it until now. Since I had just gotten back from Jamaica, my fridge was a void of empty space, and so began the raid of my freezer. After pulling out the chicken, I scavenged through my fridge and pantry, and was able to pull together some pretty wonderful ingredients, coming up with this tasty recipe! Not bad if I do say so myself!
- 2 skin-on bone-in chicken breasts
- 2 slices bacon (finely chopped)
- 3 tbsp (about a handful) finely chopped mushrooms
- 2 tbsp roasted pine nuts
- 2 tbsp panko bread crumbs
- 1½ tbsp cream cheese
- 2 garlic cloves (minced)
- 2 tbsp green onion
- ⅛ tsp salt
- ¼ tsp thyme
- ¼ tsp parsley
- olive oil/butter
- Preheat oven to 400°F.
- Remove chicken from fridge.
- In a pan on medium heat, fry bacon until cooked, but still soft. If cooking potatoes with the chicken, save the bacon fat for them!
- Roast pine nuts in pan on medium heat until browned.
- Finely chop your bacon, mushrooms, pine nuts & green onion (or combine in food processor).
- In a bowl mix all your ingredients together (minus the chicken!).
- Run your finger under the chicken skin to loosen it for the stuffing. You should be able to loosen it from each end, while it stays connected on the sides.
- If you’re cooking potatoes with the meal, combine all ingredients in a baking dish and put them in the oven 10 minutes before the chicken (refer to recipe below).
- Use a spoon and your finger to stuff the filling under the chicken skin. Spread it evenly as you stuff.
- Once stuffed, rub the chicken skin with olive oil or butter, and rub entire chicken breast with salt & pepper.
- Place chicken in a baking dish (or on top of potatoes), cook for about 25-30 minutes (will depend on size of chicken breast), or until chicken reaches internal temperature of 160°F (will continue to cook while resting). I would highly recommend using a meat thermometer (linked below) for the best results.
- Serve chicken garnished with parsley.
- German butterball potatoes (chopped into small pieces)
- 1 handful chopped onion (red or white)
- 1-2 handfuls chopped leeks
- salt & pepper (to taste)
- Garlic powder (to taste)
- olive oil (to taste)
- leftover bacon fat
The great thing about this recipe, is that it looks and sounds quite impressive (when do you ever eat stuffed skin chicken right?!?), but it’s super easy to make. You get delicious crispy skin on top a layer of filling, and then a juicy chicken breast underneath it all! I’m yearning for more just talking about it! This definitely won’t be the last time I make stuffed skin chicken (maybe a full roast chicken next time?).
Hope you guys enjoy!