For a long time this stuffed bone-in chicken breast was one of my go-to recipes whenever I cooked for friends. It’s so easy to make that I’ve cooked it over a campfire on several occasions, and so adaptable that I’ve done many different versions.
What I’ve always loved about it is how crispy the skin gets, and how moist the chicken stays. The baking powder helps the skin to get crisp. One of the reasons it stays so moist and tender is that the raw vegetables we stuff the chicken with release a lot of liquid during the cooking process, and the cheese helps to seal all of that moisture inside, where it belongs.
If your chicken breasts tend to be on the dry side, then my hope is that this will be your go-to recipe, too.
This time around I used onion, garlic, and smoked Gouda, but this is one of those recipes that cries out for experimentation. In the past I’ve also stuffed the chicken breasts with Serrano peppers, goat cheese, mushrooms and all manner of delicious things. I like to use cotton cooking twine when I make this dish, but I ran out and had to use toothpicks instead.
- 2 skin on, bone-in chicken breasts
- ½ tsp garlic
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 2 tsp minced garlic
- 3 tbsp chopped onion
- 2 ounces smoked Gouda
- In a small bowl combine spices and baking powder
- Stuff cavity of chicken breast with onions, garlic and cheese
- Close cavities with baking twine or toothpicks
- Pat chicken dry and cover with spice mixture
- Bake at 425 degrees Fahrenheit for 35 minutes
- Let rest 5 minutes before serving
This is so fast and easy to make and pairs wonderfully with the herbs de Provence roasted potatoes. Give it a try and let us know what you think in the comments.