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Before you jump to Zucchini and Blue Cheese Stuffed Chicken Provençal recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.
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We hope you got insight from reading it, now let’s go back to zucchini and blue cheese stuffed chicken provençal recipe. To cook zucchini and blue cheese stuffed chicken provençal you need 13 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Zucchini and Blue Cheese Stuffed Chicken Provençal:
- Use 2 skin-on chicken drumstick fillets
- Use 1/2 cup grated zucchini
- Prepare 1/2 grated blue cheese
- Get 1 teaspoon dry oregano
- Get 1 teaspoon dry basil
- Provide 1 teaspoon dry parsley
- Use 1 teaspoon dry rosemary
- You need 1 teaspoon dry thyme
- Prepare 1/2 teaspoon ground fennel seeds
- Use 1 tablespoon Worcestershire sauce
- Get 1/2 cup grated mozzarella cheese
- Prepare Kosher salt
- Prepare 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.
Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese. Our favorite blue cheese to use in this blue cheese chicken recipe is the Italian blue cheese Gorgonzola. Compared to other types of blue cheese, it has a sweeter, milder flavor. Gorgonzola Piccante (once called Naturale or Stagionato) has a firmer, denser texture, but one that is still very. It's a match made in heaven.
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