Stuffed Chicken Breasts With Smashed Potatoes Recipe #116431
for RSC '05
by chia
1¼ hours | 35 min prep
SERVES 4
- 2 cups cooked chopped and drained fresh spinach
- 12 fresh basil leaves, chiffonaded
- 1/4 cup fresh parsley, chopped
- 1 cup ricotta cheese
- 1/2 cup gorgonzola
- 6 slices pancetta, chopped
- salt & freshly ground black pepper
- 2 large eggs
Sauce
- 1 cup dry white wine
- 1 cup homemade chicken stock
- 2 tablespoons Dijon mustard
- 1 lemon, juice and zest of
- salt & freshly ground black pepper
- chopped fresh parsley leaves, for garnish
- 1 lemon, sliced,for garnish
Chicken
- 4 (8 ounce) boneless skinless chicken breast halves
- kosher salt
- fresh ground black pepper
- 3-4 tablespoons vegetable oil
potatoes
- 2 lbs red potatoes, halved if large
- 3 tablespoons butter
- 1/2 cup milk
- salt and pepper
- 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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5 stars