Zucchini and Blue Cheese Stuffed Chicken Provençal

Name: Zucchini and Blue Cheese Stuffed Chicken Provençal
Total time: 2100 s
Yield: 1 serving
Cuisine: American
Ingredients: 2 skin-on chicken drumstick fillets; 1/2 cup grated zucchini; 1/2 grated blue cheese; 1 teaspoon dry oregano; 1 teaspoon dry basil; 1 teaspoon dry parsley; 1 teaspoon dry rosemary; 1 teaspoon dry thyme; 1/2 teaspoon ground fennel seeds; 1 tablespoon Worcestershire sauce; 1/2 cup grated mozzarella cheese; Kosher salt; Black pepper

Paola Fox @cook_5307045

Manaus, Brazil

Zucchini and Blue Cheese Stuffed Chicken Provençal

Paola Fox @cook_5307045

Saved

Ingredients

35 mins

1 serving

2skin-on chicken drumstick fillets
1/2 cupgrated zucchini
1/2grated blue cheese
1 teaspoondry oregano
1 teaspoondry basil
1 teaspoondry parsley
1 teaspoondry rosemary
1 teaspoondry thyme
1/2 teaspoonground fennel seeds
1 tablespoonWorcestershire sauce
1/2 cupgrated mozzarella cheese
Kosher salt
Black pepper

Saved

Steps

35 mins

1

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.
2

While the chicken rests, mix together the grated zucchini and blue cheese and season with salt and ground fennel.
3

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.
4

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.