While planning an impromptu dinner party recently, I was trying to come up with a savory fall dish that captured a bit of Indian summer. I remembered an incredible roast chicken dish that I made in culinary school but hadnt made in many, many years. I dusted off my old textbook and drafted my ideal fall menu.
Moist, bone-in roast chicken breasts were the perfect vehicle for the mouthwatering filling. Zucchini, bread crumbs, ricotta, butter and Parmesan create a juicy layer that makes you wish chicken always tasted this good.
I nestled red potatoes under the chicken so they cooked in the delicious drippings. Decadent? Perhaps. Devoured? Absolutely.
While fancy enough to serve friends, this dish is definitely a worthy addition to your weekly rotation any time of year.
Nealey Dozier is a writer for TheKitchn.com, a website for food and home cooking.
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