Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, zucchini and blue cheese stuffed chicken provençal. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Zucchini and Blue Cheese Stuffed Chicken Provençal is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Zucchini and Blue Cheese Stuffed Chicken Provençal is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have zucchini and blue cheese stuffed chicken provençal using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Zucchini and Blue Cheese Stuffed Chicken Provençal:
- Get 2 skin-on chicken drumstick fillets
- Get 1/2 cup grated zucchini
- Take 1/2 grated blue cheese
- Get 1 teaspoon dry oregano
- Get 1 teaspoon dry basil
- Get 1 teaspoon dry parsley
- Take 1 teaspoon dry rosemary
- Get 1 teaspoon dry thyme
- Take 1/2 teaspoon ground fennel seeds
- Take 1 tablespoon Worcestershire sauce
- Make ready 1/2 cup grated mozzarella cheese
- Get Kosher salt
- Take Black pepper
Steps to make Zucchini and Blue Cheese Stuffed Chicken Provençal:
- 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.
- While the chicken rests, mix together the grated zucchini and blue cheese and season with salt and ground fennel.
- 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.
- 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.
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