Plated + Served: Guess Who’s Coming To Dinner?


If you got a phone call from your spouse/partner/lover and they said “the boss” was coming to dinner… what would you make?

Larry Tate

And don’t say, “Reservations.”

I’ve never been presented with this issue, but I got to thinking about it because I was ill recently and found myself watching a lot of vintage sitcoms on TV. Seems like hubby was always surprising the wife and bringing the boss home… usually inspiring hijinks and hilarity.

But, we both know that wouldn’t happen in real life (the hijinks and hilarity part… it’d be more like anger and agression), so you’ve gotta have something in your Dinner Dilemma arsenal just in case the situation ever presents itself.

Oh, and it’s not just “the boss” I’m talking about. It can be the in-laws, a high school buddy or anyone else that lands at your dinner table—anyone you want to impress, that is.

Mr. Burns

This recipe is great because you place the stuffing underneath the skin of the chicken (please don’t yak at me about all the calories… you already eat enough boneless skinless chicken breasts). While it bakes, the cheese and savory seasoning will blend beautifully to flavor the chicken beyond your wildest dreams.

The most labor intensive part is doing the actual stuffing. Don’t stress if it’s not perfect or you tear the skin of the chicken. It will still taste heavenly.

Just make sure the boss gets the biggest portion!

Bone-In Stuffed Chicken Breasts with Red and White Quinoa and Sautéed Spinach

Bone-In Stuffed Chicken Breasts

prep: 15 minutes
cook: 30 to 40 minutes depending on the size of the chicken breasts

you’ll need…
½ cup crumbled feta, goat or softened cream cheese
½ cup finely chopped sun dried tomatoes, capers, olives or any savory add-in you have in the fridge
2 cloves garlic, chopped or pushed through a garlic press
4 bone-in chicken breasts WITH SKIN (about 2½ lbs.)
1 tablespoon of your favorite dry seasoning (salt and pepper work just as well)

let’s get to it…
the oven to 425°F.
Place the cheese, finely chopped sun dried tomatoes (or whatever savory add-in you have) and garlic in a quart size (or larger) re-sealable plastic bag. Seal the bag and mix the ingredients.
Cut off a bottom corner of the plastic bag of filling. Make sure the hole is large enough to let the filling pass through easily.

Raw Bone-In Chicken Stuffed with Feta and Sun Dried Tomatoes

Place one chicken breast on a cutting board. From the bone side, carefully lift the skin and gently push your index finger inside between the skin and the meat. Move it gently back and forth to create a “pocket”. Repeat for remaining breasts.
Rub chicken breasts with the dry seasoning or salt and pepper.
Place the cut end of the filling bag inside the pocket of one chicken breast. Squeeze the filling bag into the pocket. Press down on the chicken skin to move and evenly distribute the filling underneath the skin. Repeat with the other chicken breasts until filling is gone.
Place the stuffed chicken breasts on rack in a foil-lined roasting and bake for 30 to 40 minutes, depending on the size of the breasts. Chicken is cooked when the temperature reaches 165°F.

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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: