This was super tasty! I'm always looking for a new chicken recipe and this one was a nice surprise. You only have to chop a couple of ingredients and then stick it in the oven. I got the inspiration from a recipe in the Everyday Food cookbook (which I love, by the way). It called for fewer ingredients but I think my additions were good ones.

I'm going to use the leftovers today to top a salad.

4 chicken breast halves, skin on
1/3 cup breadcrumbs
1/3 cup grated parmesan cheese
2/3 cup chopped fresh curley parsley
1/3 cup pine nuts, chopped
zest of one lemon
juice of the lemon
Dried oregano

Preheat your oven to 450.

Combine the breadcrumbs, cheese, parsley, pine nuts and zest. Season well with salt and pepper. I added some dried oregano at this point--probably 1 tblsp.

Carefully separate the skin from the chicken breasts, creating a pocket. Season the chicken with salt and pepper on each side.

Stuff 1/4 of the stuffing into each chicken breast. Place in a large baking dish so there is a little room around each breast. Squeeze the lemons over the chicken. Bake until 165 in the middle and the skin is crisp (about 30 minutes).

I served this with simple steamed broccoli but next time I might roast some asparagus or green beans with some garlic...yum!