Italian Stuffed Chicken & Scalloped Potatoes

My friend, Wes made something very similar to this one summer night, but cooked on the grill. Wes is more adventurous than me. Or maybe he’s just more single than me. You see, Jasper, my sweet husband, has designated himself the ‘grill-master’ (I adore him, but the guy can’t even make a bowl of cereal). That leaves me standing over his shoulder with an unused meat thermometer (he has some mysterious aversion – maybe it’s one of those misunderstood guy things). We inevitably cut into undercooked chicken, return the chicken to the grill; The cut releases all the meat’s juices and we are left with a dry piece of meat.  That’s no fun at all.  Marriage has taught me to pick my battles, so, I roast. The chicken comes out really amazing & tender this way, anyhow. I usually use chicken leg quarters for this recipe, but you can absolutely use any piece of chicken you like, but it must have skin-on to hold the stuffing. Chicken leg quarters are a very inexpensive, but when stuffed with a cheese & breadcrumb mixture – a very impressive way to feed a crowd, or just your ‘grill-master’ husband.

This chicken has it’s own little side dish underneath it’s skin! I paired it with scalloped potatoes here, but would be also be wonderful with Creamy Roasted Broccoli.

Italian Stuffed Chicken

2 chicken leg quarters, skin-on

1/2 cup italian seasoned breadcrumbs

1/4 cup ricotta cheese

1/4 cup parmesan cheese

salt, pepper, & thyme

Prepare chicken quarters. If time allows, brine chicken. If not, salt & pepper chicken (under skin as well)

Combine breadcrumbs, ricotta, & parmesan.

Separate skin from chicken (but, do not remove) and generously stuff breadcrumb mixture between chicken & skin.

Arrange in baking dish, season with thyme, and roast in 375° oven for 30-40 minutes; Until chicken is golden brown and juices run clear.

Scalloped Potatoes

2 large russet potatoes or 5-6 red-skinned potatoes

salt & pepper

2 Tbs. butter

1/4 – 1/2 cup cream

1/2 cup shredded cheddar cheese

Slice potatoes into thin disks. Season generously with salt & pepper.

Dice butter over potatoes.

Pour cream over potatoes.

Bake at 375°, stirring periodically. If potatoes seem to be drying out, add a little more cream. After 30 minutes of baking, sprinkle cheese over potatoes. Bake about 10 minutes more. Stir & serve warm.

*These recipes serve 2. Easily multiply to fit your needs.



2 Responses to “Italian Stuffed Chicken & Scalloped Potatoes”

  1. Heather Skinner Says:

    this was so awesome! even the kiddos ate it up zack said it was like thanksgiving on a regular day 🙂

  2. autumnkeeton Says:

    Thanksgiving on a regular day…I LOVE it! : )

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