Stuffed Chicken Breasts With Smashed Potatoes |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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for RSC '05 Ingredients:
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 |
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 |
4 (8 ounce) boneless skinless chicken breast halves |
kosher salt |
fresh ground black pepper |
3 -4 tablespoons vegetable oil |
2 lbs red potatoes, halved if large |
3 tablespoons butter |
1/2 cup milk |
salt and pepper |
Directions:
1. preheat oven to 300 degrees F
2. For the Stuffing:
3. saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl
4. add the spinach, ricotta, Gorgonzola, basil, parsley and mix well
5. Season with salt and pepper
6. Add the eggs, mix well, and set aside
7. Make the Chicken:
8. 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
9. Divide the stuffing between the breasts, mounding it along the center of each
10. 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
11. Secure each flap with a toothpick
12. Season the chicken all over with salt and pepper, to taste
13. Heat 2 tbsp oil in a large skillet over medium heat
14. Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side
15. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more
16. Transfer to a platter, tent with foil and keep warm in oven
17. meanwhile make the potatoes-
18. add potatoes in a 6 qt pan with water to cover and kosher salt
19. bring to a boil
20. lower to simmer, cover and cook 15-20 minutes until potatoes are tender
21. drain
22. return to pot and cook over low heat until dried, remove from heat
23. add butter, salt, pepper and milk, mashing with a masher until chunky, set aside
24. for the sauce :
25. pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon
26. add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste
27. bring to a boil and simmer until thickened, 5-8 minutes
28. place potatoes on 4 plates
29. serve 1 chicken breast overlapping potatoes and serve sauce atop
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