Chicken Stuffed Potatoes Recipes

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CHICKEN WITH POTATO STUFFING



Chicken with Potato Stuffing image

Meet the Cook: This is a great Sunday meal or "company dish" - as long as you're prepared with second helpings! My husband and I have two sons...3 and almost 1. We live in the country. He is a large-animal veterinarian; I give music lessons. -Carla Kreider, Quarryville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 12

6 medium red potatoes, cut into 1-inch cubes
1 pound Italian sausage links
1 cup finely chopped onion
1 tablespoon butter
4 teaspoons dried parsley flakes, divided
1 teaspoon salt
3/4 teaspoon dried rosemary, crushed
2-3/4 teaspoons dried thyme, divided
1/2 teaspoon pepper
1 roasting chicken (7 to 7-1/2 pounds)
1 tablespoon canola oil
1 cup water

Steps:

  • Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. , In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper., Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.

Nutrition Facts : Calories 651 calories, Fat 38g fat (11g saturated fat), Cholesterol 183mg cholesterol, Sodium 733mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 57g protein.

CHICKEN STUFFED POTATOES



Chicken Stuffed Potatoes image

Make and share this Chicken Stuffed Potatoes recipe from Food.com.

Provided by weekend cooker

Categories     Chicken Breast

Time 30m

Yield 8 potatoes, 8 serving(s)

Number Of Ingredients 10

4 large potatoes
1/2 teaspoon garlic salt
1 1/2 cups chicken breasts, cooked, and cubed
2/3 cup barbecue sauce
1 (16 ounce) can chili beans, undrained
1 (2 1/4 ounce) can ripe olives, sliced and drained
2 green onions, sliced
8 ounces reduced-fat colby monterey cheddar cheese
2 plum tomatoes, chopped
1/2 cup reduced nonfat sour cream

Steps:

  • Scrub, and pierce potatoes, and coat with cooking spray.
  • Rub with garlic salt, and parsley, and place on a microwave safe plate.
  • Microwave uncovered on high for 20 minutes.
  • Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
  • Discard pulp, or save for another use.
  • In a large bowl, combine chicken and barbecue sauce.
  • Spoon into potato shells.
  • Top with beans, olives, and green onions, and sprinkle with cheese.
  • Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
  • Serve with tomatoes, and sour cream.

STUFFED CHICKEN (MASHED POTATOES)



Stuffed Chicken (Mashed Potatoes) image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

2 baking potatoes (about 8 ounces each), peeled and cut into 1-inch chunk
1/4 cup milk
4 tablespoons butter
1 lemon, zested and juiced
Salt and freshly ground black pepper
4 bone-in chicken breast halves (about 3 1/2 pounds total)
1 tablespoon extra-virgin olive oil
2 tablespoons freshly chopped flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium saucepan, add the potatoes and enough cold water to cover, and bring to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, 2 tablespoons of butter and lemon zest and mash until smooth. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.
  • Run your fingers under the skin of each chicken breast to separate it from the meat. Place 1/4 of the potatoes under the skin of each breast, gently pressing to evenly distribute. Place the stuffed chicken in a roasting pan, drizzle with the olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes. Transfer the chicken to a platter. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.

ROAST CHICKEN STUFFED WITH HERBED POTATOES



Roast Chicken Stuffed with Herbed Potatoes image

Make and share this Roast Chicken Stuffed with Herbed Potatoes recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

12 sprigs parsley, large stems removed
4 cloves garlic, peeled
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 1/2 cups unsalted chicken stock
1 1/2 lbs potatoes, pared & diced
3 1/2 lbs roasting chickens, skin on but as much fat as possible removed

Steps:

  • Process the parsley, garlic, rosemary,thyme and sage until minced.
  • Reserve 2 tbsp.
  • Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
  • Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
  • let them rest to cool, drain if there is any stock left, and reserve it.
  • Spoon half the potatoes into the chicken sew the cavity shut.
  • Rub the reserved herb mixture all over the chicken.
  • Arrange remaining potatoes around the chicken in the baking dish.
  • Spoon some of the remaining broth over the chicken.
  • Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
  • Baste the chicken every 15 minutes with the stock.

Nutrition Facts : Calories 707, Fat 41.5, SaturatedFat 11.9, Cholesterol 187.2, Sodium 214.1, Carbohydrate 32.5, Fiber 4.2, Sugar 1.5, Protein 49.5

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS



Stuffed Chicken Thighs with Roasted Potatoes and Carrots image

Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.

Provided by Robin5791

Categories     Everyday Cooking

Time 1h15m

Yield 6

Number Of Ingredients 13

cooking spray
6 skinless, boneless chicken thighs
salt and ground black pepper to taste
1 egg
¾ cup shredded mozzarella cheese, divided
1 small onion, minced
1 Roma tomato, seeded and diced
10 black olives, pitted and minced
½ cup seasoned bread crumbs
6 toothpicks
1 pound red potatoes, scrubbed and halved
1 pound carrots, peeled and cut into 3-inch pieces
olive oil, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
  • Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
  • Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
  • Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
  • Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
  • Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 280.6 calories, Carbohydrate 28.2 g, Cholesterol 72.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 378.5 mg, Sugar 5.7 g

BARBECUED CHICKEN-STUFFED POTATOES



Barbecued Chicken-Stuffed Potatoes image

This tasty dish combines some of my favorite things: the toppings for supreme nachos, tender chicken and the warm comfort of a baked potato. -Ellen Finger, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 large potatoes
Cooking spray
1 teaspoon garlic salt with parsley
1-1/2 cups cubed cooked chicken breast
2/3 cup barbecue sauce
1 can (16 ounces) chili beans, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 green onions, sliced
1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese
2 plum tomatoes, chopped
1/2 cup reduced-fat sour cream

Steps:

  • Scrub and pierce potatoes. Coat with cooking spray and rub with garlic salt with parsley; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 18-22 minutes, turning once., Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use., In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives and green onions; sprinkle with cheese. Place on a baking sheet. Bake, uncovered, at 375° until heated through, 10-12 minutes. Serve with tomatoes and sour cream.

Nutrition Facts : Calories 237 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 737mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY



5-Ingredient BBQ Chicken-Stuffed Sweet Potatoes Recipe by Tasty image

Here's what you need: large sweet potato, olive oil, salt, rotisserie chicken breast, red cabbage, barbecue sauce, green onions

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 7

1 large sweet potato
1 tablespoon olive oil
1 pinch salt
1 rotisserie chicken breast
1 cup red cabbage, shredded
⅓ cup barbecue sauce, plus more for serving
2 tablespoons green onions, thinly sliced

Steps:

  • Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
  • Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
  • Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
  • Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
  • Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
  • Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
  • Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
  • Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
  • Enjoy!

Nutrition Facts : Calories 559 calories, Carbohydrate 53 grams, Fat 19 grams, Fiber 6 grams, Protein 44 grams, Sugar 27 grams

STUFFED CHICKEN WITH SCALLOPED POTATOES



Stuffed Chicken with Scalloped Potatoes image

It's easy and tastes great.

Provided by ANCHO

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 5

4 bone-in chicken breast halves, skinless
2 cups dry stuffing mix
2 (5.5 ounce) packages scalloped potato mix
salt and pepper to taste
½ cup vegetable oil

Steps:

  • Rinse chicken and pat dry. Cut each chicken breast lengthwise on the side, to form a cavity for stuffing. Prepare stuffing according to package directions. Prepare potatoes according to package directions.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Take a chicken breast and fill the cavity with stuffing; secure with toothpicks. Repeat with all of the chicken breasts. Season breasts with salt and pepper to taste. Heat oil in a large skillet over medium high heat and brown chicken on both sides.
  • Spread prepared potatoes in a 9x13 inch baking dish. Put chicken breasts bone side down on top of the potatoes. Make a tent like cover for the dish with aluminum foil and bake covered in the preheated oven for 35 to 45 minutes. Remove cover and bake for another 15 minutes.

Nutrition Facts : Calories 762.1 calories, Carbohydrate 77.7 g, Cholesterol 72.3 mg, Fat 33.5 g, Fiber 7.7 g, Protein 36.3 g, SaturatedFat 4.9 g, Sodium 1767.5 mg, Sugar 3 g

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    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #side-dishes     #eggs-dairy     #potatoes     #poultry     #vegetables     #cheese     #chicken     #meat     #chicken-breasts     #taste-mood

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