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Stuffed Chicken Breasts With Smashed Potatoes

Stuffed Chicken Breasts With Smashed Potatoes created by The Flying Chef

for RSC '05

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • 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
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RECIPE MADE WITH LOVE BY

@chia2160
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  1. The Flying Chef
    Stuffed Chicken Breasts With Smashed Potatoes Created by The Flying Chef
    Reply
  2. The Flying Chef
    Stuffed Chicken Breasts With Smashed Potatoes Created by The Flying Chef
    Reply
  3. The Flying Chef
    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
    Reply
  4. Chef Kate
    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.
    Reply
  5. chia2160
    for RSC '05
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