August 31, 2011

Cheesy Stuffed Chicken

Poultry Classics

Prep time:

22 minutes

baking time:

40 to 45 minutes

“When company came, Grandma made them feel welcome with a platter of these delicious chicken quarters.”

Ingredients

Serves 4

2 medium yellow squash
2 tablespoons butter
3 slices white bread
1/2 cup shredded Swiss cheese
2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
1 large egg, lightly beaten
1/2 teaspoon salt
1⁄8 teaspoon black pepper
1 (2 1/2- to 3-pound) chicken, cut into quarters
2 tablespoons honey, at room temperature

Directions

1
Preheat oven to 375°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
2
Shred squash using coarse grater. Drain on paper towels and pat dry.
3
Sauté squash in butter in a medium saucepan over medium heat for 2 minutes. Remove from heat.
4
Tear bread into bite-size pieces. Add bread, Swiss, parsley, egg, salt and pepper to sautéed squash and mix well.
5
Loosen skin on each chicken quarter to form a pocket, making sure not to tear the skin. Stuff each pocket with one-fourth of the stuffing.
6
Place chicken in single layer in prepared baking dish. Bake until cooked through and the skin is crisp and brown, about 40 to 45 minutes.
7
Remove the chicken to a heated serving platter. Brush with the honey. Serve with steamed carrots and new potatoes.

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Make My Own Version

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grandma's secret

Grandma loved squash of all kinds. During the summer, if Grandma or a friend had zucchini growing in their gardens, or if it was available at the local farm stand, she used it instead of yellow squash. In the winter, she substituted carrots for the squash.

Everyday Cooking My Way

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