Parmesan-Stuffed Chicken Breasts

I found this recipe on MarthaStewart.com.  I’m not really sure how I ended up there, but this caught my eye, so I thought I’d share.  Personally, I would remove the skin entirely and just coat the breast in the mixture and bake, but I suppose you could remove it after cooking to save a little, though probably not as much fat.

Parmesan-Stuffed Chicken Breasts

Serves 4; Prep time: 10 minutes: Total time: 55 minutes

1 cup fresh flat-leaf parsley leaves, chopped
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan cheese
Grated zest of 1 lemon (about 1 tablespoon)
Coarse salt and ground pepper
4 bone-in chicken breast halves (about 3 pounds)

1.  Preheat oven to 450°. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
2.  Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin (left). Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
3.  Bake until skin is crispy, chicken is cooked through, and an instant read thermometer inserted in the thickest part of the meat registers 165°, about 30 minutes.

Per serving: 429 calories; 6.1 grams fat; 81.9 grams protein; 6.3 grams carbohydrates; 1 gram fiber 9 Points®

I don’t know… 9 Points® seems a little steep to me for a piece of chicken, so I plugged it into Weight Watchers with boneless, skinless breasts and reducing the cheese by a 1/4 of a cup and it told me 7 Points® a serving.  Which, frankly, doesn’t seem worth it, but it does sound good.  I think 7 Points® is reasonable if maybe it’s served with grilled veggies and a salad. But if you’re interested in starchin’ it, I’d go for a plain ol’ grilled breast or something. 

Worth a go, I guess.