New chicken recipe

Tonight Dad was out on the town, just it was just Jon and I at home for dinner. Fortunately I just got my latest issue of Everyday Food and I went to the grocery, so I was prepared for cooking. I decided to make the Parmesan-Stuffed Chicken Breasts from the magazine. Follow the link to get the recipe. I liked this recipe, it was relatively easy (the only hands on part is pushing the stuffing up under the skin and that takes just a few minutes. I also liked the flavors. I think it's hard to go wrong with parsley, parmesan, breadcrumbs, and lemon, but it really tasted nice. I especially enjoyed the hints of lemon in the midst of everything else. Also, the chicken stayed moist being baked in the oven, and the only complaint from Jon was that it was difficult to get the meat off the ribs. I didn't have trouble with that, but I am more experienced, so I'm thinking it's not too much of a setback.

To go with it we had pasta with sundried tomato alfredo sauce with squash, zucchini, and red onions sauteed and tossed in. I thought that was a good accompaniment, and it was Jon's favorite part of the meal.