CHICKEN WITH POTATO STUFFING
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
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.
FETA AND BACON STUFFED CHICKEN WITH ONION MASHED POTATOES
Not for anyone watching their diet. A wonderful flavor filled meal that really fills you up. I took ideas from a few other recipes on here and I made it my own. Simply delicious!
Provided by danielle
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 3
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
- Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
- Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
- While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.
Nutrition Facts : Calories 1497.9 calories, Carbohydrate 118.9 g, Cholesterol 343.3 mg, Fat 84.2 g, Fiber 10.4 g, Protein 64.7 g, SaturatedFat 35.5 g, Sodium 1960.6 mg, Sugar 10.1 g
MASHED-POTATO-STUFFED CHICKEN
This is a recipe from Rachel Ray's web site. The next time I make it I am going to add more flavor to the mashed potatoes such as sour cream or cheese. It was a very nice meal and we enjoyed it.
Provided by happynana
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a medium saucepan, bring potatoes and enough cold water to cover to a boil. Simmer until potatoes are fork tender, about 15 minutes.
- Drain and return potatoes to pan.
- Add milk, 2 tablespooons butter, and lemon peel. Mash until smooth. Can add other seasonings if desired.
- Season with salt and pepper.
- Transfer 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 one quarter of the potatoes unter the skin, gently pressing to evenly distribute.
- Place stuffed chicken breasts in a roasting pan. Drizzle with olive oil and season with salt and pepper.
- Bake until tender and juices run clear, about 40 minutes.
- Transfer to chicken to a plate. Stir lemon juice, parsley and remaining butter into the pan juices, scraping any borwned bits from the bottom. Spoon sauce over the chicken and serve.
Nutrition Facts : Calories 331.3, Fat 22.3, SaturatedFat 10.1, Cholesterol 79.1, Sodium 139.6, Carbohydrate 17.4, Fiber 2.5, Sugar 0.6, Protein 17.4
STUFFED CHICKEN THIGHS WITH SMASHED POTATOES
Steps:
- In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh rosemary and parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste.
- Lay the chicken thighs out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to overstuff so you don't lose the filling while cooking. Roll up each thigh and secure with toothpicks.
- Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs. Place thighs in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.
- Smashed Potatoes:
- Add potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat. Drain potatoes and return to the pot. Use a potato masher or large fork to mash the potatoes. Remove rosemary sprig from milk mixture and discard. Add the hot milk to the mashed potatoes. Mix to combine and season with kosher salt and freshly ground black pepper. Transfer to a serving bowl and serve with the chicken.
STUFFED CHICKEN BREASTS WITH SMASHED POTATOES
Make and share this Stuffed Chicken Breasts With Smashed Potatoes recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- 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
Nutrition Facts : Calories 889, Fat 39.5, SaturatedFat 17.6, Cholesterol 309.1, Sodium 1054.1, Carbohydrate 47.3, Fiber 5.9, Sugar 4.1, Protein 75.5
CHICKEN STUFFED POTATOES WITH ALFREDO SAUCE
The baking potato is a perfect palette to be transformed into a meal in one. You don't want to skip checking the temperature on the potato. The sweet spot for a perfect baked potato is between 205 and 212 degrees F (96 and 100 degrees C).
Provided by thedailygourmet
Categories Baked Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
- Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
- Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
- While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
- Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
- Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
- When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
- Top potatoes with chicken mixture and drizzle with Alfredo sauce.
Nutrition Facts : Calories 686.8 calories, Carbohydrate 76.5 g, Cholesterol 108.9 mg, Fat 27.8 g, Fiber 10.4 g, Protein 34.8 g, SaturatedFat 13.2 g, Sodium 583 mg, Sugar 4.6 g
ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES
Steps:
- Make mashed-potato stuffing:
- Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
- Preheat oven to 450°F.
- Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
- Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
- Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.
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MASHED POTATO STUFFED CHICKEN BREASTS RECIPE - FOOD
From foodandwine.com
Servings 4Total Time 1 hr 15 minsCategory Chicken
- Peel the potato and cut into 1/2 inch pieces. In a medium saucepan, cover the potato with room-temperature salted water. Bring the potato to a boil, then reduce the heat to a simmer and cook until tender, about 20 minutes. Drain the potato, then mash together with the milk, butter and salt and pepper to taste. Let the mashed potato cool to warm.
- Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Divide the mashed potato filling between the breasts, stuffing them full. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 tea-spoon pepper.
- Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.
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