Stuffed Chicken (Mashed Potatoes) (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
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