We're having one of those meals I just love - a practically 'found food' sort of feast. Zucchini stuffed chicken with honey roasted squash. The squash was a gift, the chicken was almost half price, the zucchini was some of the frozen grated bags I put up last month, and the breadcrumbs for the stuffing came from the ends of the loaves that I've been saving in the freezer for just such a day.
Do you do that, too? Save bread, I mean. I started doing this a while ago. Every time I get to the bitter ends of loaves I toss whatever stale bits are left in a bag in the freezer. Before I use it I just toast in the oven a bit and then pulse in my blender a few times. Breadcrumbs! The only downside, and really for us it isn't a downside, is that unless you eat only one kind of bread your crumbs will be slightly different every time. I think they'll be some sunflower seeds this time around by the look of it.
And the recipe? It's my mother's and I remember it fondly from childhood. The stuffing is so good I could just eat it all on its own, frankly. Here you go:
Elegant Stuffed Chicken
4 chicken quarters
3Tbsp butter
2 medium zucchini (approx 1lb grated)
3 slices of bread
1 egg
1/2 cup parmesan cheese
salt and pepper to taste.
Melt butter and cook zucchini until tender. Remove from heat and stir in torn bread (I use breadcrumbs here) and other ingredients. Lift the skin on chicken quarters and stuff. Place chicken on baking sheet and cook at 400F approx. 50 minutes.
1 comment:
When the kids were all home, I saved bread crusts (any variety) in the freezer regularly for future bread crumbs (or, occasionally, croutons).
I also saved those half-eaten apples my kids seemed to be forever leaving. I'd keep a bag of them in the fridge, and when I had enough - applesauce!
Also would throw barely-touched bowls of soup back into the pot for reheating the next time around. (I always made sure I let it boil a bit to kill any germs.)
Used to cook up the unburnt parts of our jack-o-lanterns for use in baking.
The approach is a little different now, our leftovers are of another variety, but I still make an effort to not let good food go to waste.
Post a Comment