Stuffed Chicken (Mashed Potatoes)

Name: Stuffed Chicken (Mashed Potatoes)
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams baking potatoes (about each), peeled and cut into 1-inch chunk; 4 Tbsps butter; 4 bone-in chicken breast halves (about 3 1/2 pounds total); 2 Tbsps freshly chopped flat-leaf parsley; 1 lemon, zested and juiced; 59 milliliters milk; 1 Tbsp extra-virgin olive oil; 6 servings Salt and freshly ground black pepper

Stuffed Chicken (Mashed Potatoes) is a gluten free recipe with 6 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 18g of protein, 12g of fat, and a total of 240 calories. If you have salt and pepper, butter, chicken breast halves, and a few other ingredients on hand, you can make it. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

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Potato

Water

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Sauce Pan

Drain, then return the potatoes to the pot.

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Potato

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Pot

Add the milk, 2 tablespoons of butter and lemon zest and mash until smooth. Season with salt and pepper.

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Salt And Pepper

Lemon Zest

Butter

Milk

Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.

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Potato

Run your fingers under the skin of each chicken breast to separate it from the meat.

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Chicken Breast

Meat

Place 1/4 of the potatoes under the skin of each breast, gently pressing to evenly distribute.

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Potato

Place the stuffed chicken in a roasting pan, drizzle with the olive oil and season with salt and pepper.

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Salt And Pepper

Stuffed Chicken

Olive Oil

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Roasting Pan

Bake until tender and the juices run clear, about 40 minutes.

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Oven

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.

Ingredients you will need

Lemon Juice