I can’t believe I am about to do this!!! My kids have asked me not to. They said I can’t give away my world renowned, family favorite, most requested recipe ever! Should I??? Ug… this is a big decision… seriously. If we invite anyone over for dinner and I ask them what they want, the answer is ALWAYS… Stuffy Stuff Chicken. I know you will love it too, so how can I keep it to myself? I say, LET’S DO IT… let’s let this recipe out to the world!
As like most recipes, it has evolved over time. There is always a new variation to try and each time the results are the same; tender chicken oozing with the most delectable hot bubbly decadent combination of goat cheese, herbs and pancetta. I do…I scrape the pan when I am done cooking it and I eat the scrapings.by.the.spoonful. Think what you want of me, but trust me, you will do the same. You won’t let a drop go to waste once you taste it, matter of fact, keep the sharp knives away…there will probably be someone fighting you for the tasty last drops in the pan.
Think of this as a Chicken Cordon Blue type recipe, kicked up to a heavenly level that will leave your taste buds dancing. It’s actually a simple recipe with minimum prep time despite how “gourmet” it looks and it’s very allergen friendly should you be looking for something indulgent despite restrictions you may have. Oh and it is even more delicious served over a bed of cream dreamy spinach risotto made with lamb stock!
So how did this heavenly creation get its name? Well, there is some debate about that in our home. My daughter claims to have given it its name,I don’t agree but we’ll let her have the glory! It’s not really a descriptive name, is it? You have no idea exactly what type of stuffing it is but you do get the clear picture that somehow this is a stuffed chicken recipe.
So, wait no longer…drum roll please.
“World…I introduce to you, for the first time in history, Stuffy Stuff Chicken”
Let me know how you liked it or if you gave it your own special twist. Did you swap out the cheese, switch up the herbs, opt for bacon over pancetta, or go for the grain free version using almond or coconut flour?
The recipes, stories and photography on my blog take a lot of testing and time and I do appreciate it if you use them that you give proper credit and link back to my blog. If you make changes to something I created, it’s still a nice gesture to link back to my blog and mention where it originated from. If you ever have any questions about sharing content, don’t hesitate to contact me!
Thanks ya’ll…happy sharing!