It’s not a very good idea to roast chicken in a hot iron skillet when it’s almost 90 degrees out. But hey, I wanted chicken and I had a specific chicken dish in mind. So, I cranked up the AC and made my chicken. Stuffed, roasted chicken. Stuffed with a mixture of blue cheese salad dressing (also great with Ranch dressing), cream cheese and Cheddar cheese. I usually do this with chicken breasts, but since I prefer dark meat, I used a leg thigh quarter. It was a little hard to stuff……hahahaha, but hey, I managed. The filling was oozing out, all bubbly and hot. I love cooking in a cast iron skillet. The chicken was crispy and juicy on the inside. It’s an excellent dish when you have guests coming to dinner! I mean, who doesn’t like chicken?? ok, well I do know one person.
I served this with mashed red potatoes and pan roasted brussel sprouts. I poured some of the pan juices on my potatoes and DEELICIOUS. You have to try this dish.
Pan Roasted Stuffed Chicken
for 2 Chicken breasts or thighs
1/2 cup blue cheese or ranch salad dressing
1/4 cup shredded cheddar cheese
2 oz cream cheese
salt and pepper
In a bowl, mix together the cheeses and salad dressing. Rub salt and pepper into the chicken skin. You can stuff the chicken 2 ways……under the skin or by making a slit into the center of the chicken and putting the stuffing there. Don’t try to over stuff. You can always add more stuffing about 10 minutes before removing from oven. Place chicken in a cast iron skillet or a roasting pan. Roast for about 1 hour at 390 degrees. About 5 minutes before removing from oven, add 2 tablespoons of butter into the roasting pan. Remove from oven and serve with your favorite potatoes and veggie…..or rice! yes, rice would be good too. M-m-mm-m-mmm.