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    You are in: Home / Recipes / Stuffed Chicken Breasts With Smashed Potatoes Recipe
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    Stuffed Chicken Breasts With Smashed Potatoes

    Stuffed Chicken Breasts With Smashed Potatoes. Photo by The Flying Chef

    1/2 Photos of Stuffed Chicken Breasts With Smashed Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    35 mins

    30 mins

    chia's Note:

    for RSC '05

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Chicken

    potatoes

    • 2 lbs red potatoes, halved if large
    • 3 tablespoons butter
    • 1/2 cup milk
    • salt and pepper

    Directions:

    1. 1
      preheat oven to 300 degrees F
    2. 2
      For the Stuffing:
    3. 3
      saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl
    4. 4
      add the spinach, ricotta, Gorgonzola, basil, parsley and mix well
    5. 5
      Season with salt and pepper
    6. 6
      Add the eggs, mix well, and set aside
    7. 7
      Make the Chicken:
    8. 8
      Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin
    9. 9
      Divide the stuffing between the breasts, mounding it along the center of each
    10. 10
      Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package
    11. 11
      Secure each flap with a toothpick
    12. 12
      Season the chicken all over with salt and pepper, to taste
    13. 13
      Heat 2 tbsp oil in a large skillet over medium heat
    14. 14
      Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side
    15. 15
      Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more
    16. 16
      Transfer to a platter, tent with foil and keep warm in oven
    17. 17
      meanwhile make the potatoes--
    18. 18
      add potatoes in a 6 qt pan with water to cover and kosher salt
    19. 19
      bring to a boil
    20. 20
      lower to simmer, cover and cook 15-20 minutes until potatoes are tender
    21. 21
      drain
    22. 22
      return to pot and cook over low heat until dried, remove from heat
    23. 23
      add butter, salt, pepper and milk, mashing with a masher until chunky, set aside
    24. 24
      for the sauce :
    25. 25
      pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon
    26. 26
      add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste
    27. 27
      bring to a boil and simmer until thickened, 5-8 minutes
    28. 28
      place potatoes on 4 plates
    29. 29
      serve 1 chicken breast overlapping potatoes and serve sauce atop

    Ratings & Reviews:

    • on April 28, 2008

      55

      I thought this was wonderful. I did not make it with the smashed potatoes; I served this with kumara zucchini fritters. I made as is, except for 2 changes, added cornflour to the sauce as I found it a little to thin. I also wrapped about 5 slices of pancetta around each breast, was worried about the stuffing melting out. I will say, probably my own fault, I was only making this for 2 and made stuffing ingredients as stated so I did over stuff my breasts. I will say add one more egg and it does make a wonderful mini quiche, if like me you have left over stuffing. Another winner Chia thanks very much

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2005

      45

      A very nice dish, but the stuffing was very eggy. I will admit I steamed and sliced the potatoes, and used a tablespoon of butter to finish the sauce, which I thought needed something more.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Stuffed Chicken Breasts With Smashed Potatoes

    Serving Size: 1 (787 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 889.0
     
    Calories from Fat 355
    39%
    Total Fat 39.4 g
    60%
    Saturated Fat 17.5 g
    87%
    Cholesterol 309.1 mg
    103%
    Sodium 1054.0 mg
    43%
    Total Carbohydrate 47.3 g
    15%
    Dietary Fiber 5.9 g
    23%
    Sugars 4.1 g
    16%
    Protein 75.4 g
    150%

    The following items or measurements are not included:

    pancetta

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