Stuffed Chicken Breasts With Smashed Potatoes Food

MASHED-POTATO-STUFFED CHICKEN

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.

BACON WRAPPED BLUE CHEESE STUFFED CHICKEN, GREEN BEANS AND SMASHED POTATOES WITH GREEN ONIONS

Steps:

• Preheat oven to 425 degrees F.
• Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
• Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
• Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
• Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
• Serve chicken with green beans and potatoes alongside.

STUFFED CHICKEN (MASHED POTATOES)

Steps:

• Preheat the oven to 400 degrees F.
• 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.
• 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.

CHICKEN AND SMASHED POTATO

Steps:

• Combine the chicken and brine in a large container and refrigerate for 8 hours. Remove the chicken, reserving the brine, then pound out or use a meat tenderizer. Return the chicken to the brine and refrigerate for another 8 hours.
• Heat the frying oil in a deep fryer to 350 degrees F.
• Remove the chicken from the brine and combine with the buttermilk and Buffalo Sauce in a large bowl until evenly coated.
• In three different bowls, place the all-purpose flour, eggs and buttermilk whisked together and the Chicken Flour. Take 2 of the chicken breasts from the marinade and dredge in the all-purpose flour until completely coated. Transfer to the egg mixture and coat until you don't see any flour. Transfer to the chicken flour and dredge. Repeat with the remaining pieces of chicken.
• Press down on each Baked Potato until the skin breaks and it is about 1 1/2 inches high.
• Fry 2 pieces of chicken at a time in the oil until the chicken is cooked, about 7 minutes, adding a baked potato to each batch around the halfway point. Repeat with the remaining chicken breasts and potatoes.
• To serve, place a fried smashed potato in the center of a large bowl, top with some Green Beans, add 2 fried chicken breasts on top at a 90-degree angle. Pour some Caramelized Onion Cream Sauce on top. Top with shaved green onions (if using).
• Combine the water, brown sugar, salt, key lime juice, orange juice, sea salt, ginger, thyme, rosemary and 1/2 cup salt in a large pot. Stir until the sugar and salts completely dissolve, then bring to a low boil and boil gently for 5 minutes. Add the ice and stir. about 16 cups
• Combine the hot wing sauce, hotter wing sauce, chili powder, coriander, cumin, cayenne, turmeric and blazing hot wing sauce in a medium pot. Bring to a simmer and cook, stirring slowly until the mixture reduces and thickens just a bit, stirring frequently, about 15 minutes. Turn off the heat, add the butter and orange juice concentrate and stir until combined.
• Stir together the flour, paprika, salt, pepper, chili powder, coriander, cumin, basil, dry ground mustard, sage, thyme, ginger, marjoram, oregano and 1/3 cup iodized salt in a large bowl until thoroughly combined. This will keep, tightly covered, for 2 weeks.
• Preheat the oven to 400 degrees F.
• Coat the potatoes with salad oil and top with a dash each of salt and pepper. Bake until tender, about 1 hour 20 minutes. Cool, then refrigerate overnight.
• Blanch the green beans in 1/2 gallon water combined with 1 tablespoon kosher salt until they become bright in color. Cool in an ice bath, then drain and set aside.
• Heat the clarified butter and salad oil in a large skillet over medium-high heat. Add the shallots, then the garlic and sweat until the shallots start to become translucent. Add the green beans, seasoned sea salt and some white pepper and toss to coat. Continue turning for about a minute or so until the pan becomes hot again. Do not let the shallots and garlic brown.
• Deglaze with the wine and let simmer for no more than 30 seconds. Add the Basil Butter and turn off the heat. Turn and stir the beans until the butter is melted and emulsified with the wine. Set aside until ready to plate.
• Sweat the garlic and shallots in the olive and salad oil in a small skillet until translucent. Transer to the bowl of a mixer and add the butter, pesto, basil leaves and 1/2 teaspoon salt. Mix until fully incorporated. Transfer the butter to a large piece of plastic wrap and roll into a tube shape. Wrap in parchment paper and continue to compress the tube. Refrigerate overnight. This is a great compound butter for many uses and will hold in the refrigerator for a few weeks if sealed properly.
• Sauté the onions in a medium pot with clarified butter and salad oil until caramelized. Add some sugar if the onions are overly wet and do not caramelize to the appropriate color. Add the garlic and stir for another 2 minutes. Deglaze the pot with white wine and add 1 or 2 pinches of salt and a pinch of pepper. Add the heavy cream and simmer, stirring occasionally, until reduced by about 10 percent, about 45 minutes. Remove from the heat, add the butter and emulsify completely with an immersion blender until the sauce is as smooth as gravy.

ROAST CHICKEN STUFFED WITH HERBED POTATOES

Steps:

• Process the parsley, garlic, rosemary,thyme and sage until minced.
• Reserve 2 tbsp.
• Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
• Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
• let them rest to cool, drain if there is any stock left, and reserve it.
• Spoon half the potatoes into the chicken sew the cavity shut.
• Rub the reserved herb mixture all over the chicken.
• Arrange remaining potatoes around the chicken in the baking dish.
• Spoon some of the remaining broth over the chicken.
• Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
• Baste the chicken every 15 minutes with the stock.

FETA AND BACON STUFFED CHICKEN WITH ONION MASHED POTATOES

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.