Stuffed Chicken Breasts With Smashed Potatoes

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“for RSC '05”
1hr 5mins

Ingredients Nutrition


  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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