Stuffed Chicken Breasts With Smashed Potatoes

Recipe by chia2160
READY IN: 1hr 5mins




  • preheat oven to 300 degrees F
  • For the Stuffing:
  • saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl
  • add the spinach, ricotta, Gorgonzola, basil, parsley and mix well
  • Season with salt and pepper
  • Add the eggs, mix well, and set aside
  • Make the Chicken:
  • 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
  • Divide the stuffing between the breasts, mounding it along the center of each
  • 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
  • Secure each flap with a toothpick
  • Season the chicken all over with salt and pepper, to taste
  • Heat 2 tbsp oil in a large skillet over medium heat
  • Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side
  • Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more
  • Transfer to a platter, tent with foil and keep warm in oven
  • meanwhile make the potatoes--
  • add potatoes in a 6 qt pan with water to cover and kosher salt
  • bring to a boil
  • lower to simmer, cover and cook 15-20 minutes until potatoes are tender
  • drain
  • return to pot and cook over low heat until dried, remove from heat
  • add butter, salt, pepper and milk, mashing with a masher until chunky, set aside
  • for the sauce :
  • pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon
  • add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste
  • bring to a boil and simmer until thickened, 5-8 minutes
  • place potatoes on 4 plates
  • serve 1 chicken breast overlapping potatoes and serve sauce atop