Entree: United States – Great Lakes United States – Buckeye Chicken

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 7 oz (200 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper, plus more to taste
- 4 oz (115 g) cream cheese, softened
- 1 cup (110 g) shredded sharp cheddar cheese
- 2 tbsp (8 g) finely chopped fresh parsley
- 2 tbsp (6 g) finely chopped fresh chives
- 1 clove (3 g) garlic, minced
- 1 tbsp (15 g) Dijon mustard
- 1/4 tsp (0.5 g) ground black pepper (for filling)
- 1/2 cup (60 g) panko breadcrumbs
- 2 tbsp (28 g) unsalted butter, melted (for crumbs)
- 2 tbsp (30 ml) olive oil, divided
- 1/4 cup (60 ml) chicken broth
- 1 lb (450 g) baby red potatoes, halved
- 1 tsp (1 g) dried rosemary or 1 tbsp (3 g) fresh chopped rosemary
- 12 oz (340 g) fresh green beans, trimmed
- 1 tbsp (14 g) unsalted butter (for beans)
- 1/2 lemon, juiced (about 1 tbsp / 15 ml)
- Toothpicks (optional)

Instructions

Short Description:
Boneless chicken breasts are butterflied and stuffed with a creamy herb-cheese filling, topped with a crisp breadcrumb finish and baked; served with roasted baby potatoes and lemon-butter green beans for a complete Ohio-style main course.

Regional Notes:
This Ohio Great Lakes variation highlights chicken breasts stuffed with a cheese-and-herb mixture and baked (a common local home-style preparation referred to locally as Buckeye Chicken). Unlike some stuffed-chicken dishes elsewhere, it pairs simple Midwestern roasted potatoes and lemoned green beans to make a single, hearty entree suitable for family meals.

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment for the potatoes, and prepare a second shallow baking dish for the chicken.
2. Toss the halved baby potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) black pepper, and the rosemary. Spread cut side down on the prepared baking sheet and set aside to roast.
3. In a medium bowl, stir together the cream cheese, shredded cheddar, chopped parsley, chopped chives, minced garlic, Dijon mustard, and 1/4 tsp (0.5 g) black pepper until smooth and well combined.
4. Butterfly each chicken breast: place breast flat on a cutting board, slice horizontally through the thickest part without cutting all the way through, and open like a book. If needed, pound gently to even thickness (about 1/2 inch / 12 mm) with a meat mallet. Season both sides with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper total.
5. Divide the cheese-herb filling among the four breasts, placing the filling on one half of each butterflied breast. Fold the other half over the filling and secure with toothpicks if needed. Transfer stuffed breasts to the shallow baking dish.
6. In a small bowl, combine the panko breadcrumbs and melted butter (2 tbsp / 28 g). Press the buttered crumbs lightly onto the tops of the stuffed breasts to help form a golden crust.
7. Pour 1/4 cup (60 ml) chicken broth into the bottom of the baking dish with the chicken (this keeps the meat moist during baking). Drizzle the remaining 1 tbsp (15 ml) olive oil over the chicken if desired.
8. Place the potato baking sheet on the middle rack of the oven and the chicken dish on the rack below (or side-by-side if space allows). Roast the potatoes for 25–30 minutes, turning once halfway, until tender and golden. Bake the stuffed chicken for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the topping is golden.
9. While the chicken and potatoes roast, prepare the green beans. Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch 3–4 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking, then drain again.
10. In a skillet over medium heat, melt 1 tbsp (14 g) butter. Add the blanched green beans and sauté 2–3 minutes to warm through. Remove from heat and toss with the juice of 1/2 lemon (about 1 tbsp / 15 ml) and a pinch of salt and pepper.
11. When the chicken is done, remove toothpicks and let rest 5 minutes. Plate each stuffed breast with a portion of roasted potatoes and a serving of lemon-butter green beans. Spoon any pan juices lightly over the chicken before serving.