I don't usually have chicken breasts, because they just cost so much! The legs and drums cost 1/3 the price of breasts, and honestly, they do pack more flavour. But since I recently cut up a whole chicken, I have chicken breasts to work with. The tricky bit about roasting chicken breast is it can end up very dry and bland because it's so lean. So you should try to keep the meat moist and the skin on, or another trick would be to wrap it in something fatty, like this Moroccan Couscous Stuffed Chicken Breast wrapped in Bacon.
Spinach and Mushroom Stuffed Chicken Breast
1 chicken breast, with skin
pinch of salt, black pepper
a bit of parmesan
olive oil, butter
For the stuffing,
2 tbsp homemade cream cheese
2 tbsp grated parmesan
handful of spinach leaves, chopped roughly
2 button or chestnut mushrooms, chopped small
1 tsp garlic powder
pinch of nutmeg
1. Preheat oven at 180 degrees celsius.
1. Saute spinach and mushrooms with a small knob of butter and a pinch of salt, pepper and nutmeg, for abut 1 min (they will get more cooking in the oven later). Drain, because you don't want all the liquid to make the stuffing too runny, but reserve the liquid (don't waste the flavourful butter/juices!).
2. Mix all the stuffing ingredients together.
3. Carefully lift up the skin of the chicken and push the stuffing in between the skin and the breast. The skin will stretch, so you can stuff more than you expect, but don't be too greedy!
4. Place stuffed chicken breast into a greased baking dish, skin side up. Pour the reserved cooking liquid over the breast
5. Season with salt and pepper, sprinkle the top with a bit of parmesan, and dot with some butter/olive oil.
5. Put into oven for 45 min, or until the skin is golden and crispy.
6. After removing from oven, let it rest slightly before cutting into it and adding some parsley if you want!
Crispy skin and melty inside always works(: I like it when there's something special hidden in your food, like in stuffed pastas or dumplings.