Stuffed Chicken Mashed Potatoes Food

STUFFED CHICKEN BREASTS WITH SMASHED POTATOES

Steps:

• preheat oven to 300 degrees F
• For the Stuffing:
• saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl
• add the spinach, ricotta, Gorgonzola, basil, parsley and mix well
• Season with salt and pepper
• Add the eggs, mix well, and set aside
• Make the Chicken:
• 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
• Divide the stuffing between the breasts, mounding it along the center of each
• 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
• Secure each flap with a toothpick
• Season the chicken all over with salt and pepper, to taste
• Heat 2 tbsp oil in a large skillet over medium heat
• Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side
• Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more
• Transfer to a platter, tent with foil and keep warm in oven
• meanwhile make the potatoes--
• add potatoes in a 6 qt pan with water to cover and kosher salt
• bring to a boil
• lower to simmer, cover and cook 15-20 minutes until potatoes are tender
• drain
• return to pot and cook over low heat until dried, remove from heat
• add butter, salt, pepper and milk, mashing with a masher until chunky, set aside
• for the sauce :
• pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon
• add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste
• bring to a boil and simmer until thickened, 5-8 minutes
• place potatoes on 4 plates
• serve 1 chicken breast overlapping potatoes and serve sauce atop

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.

CHICKEN POT PIE WITH MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
• For the topping: Put the potatoes in a large pot and cover with water, season with salt.
• Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
• To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
• Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.

STUFFED CHICKEN THIGHS WITH SMASHED POTATOES

Steps:

• In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh rosemary and parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste.
• Lay the chicken thighs out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to overstuff so you don't lose the filling while cooking. Roll up each thigh and secure with toothpicks.
• Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs. Place thighs in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.
• Smashed Potatoes:
• Add potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat. Drain potatoes and return to the pot. Use a potato masher or large fork to mash the potatoes. Remove rosemary sprig from milk mixture and discard. Add the hot milk to the mashed potatoes. Mix to combine and season with kosher salt and freshly ground black pepper. Transfer to a serving bowl and serve with the chicken.

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.

CHICKEN WITH POTATO STUFFING

Steps:

• Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. , In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper., Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.

STUFFED MASHED POTATOES

Steps:

• For the Mashed Potatoes:
• Cook the whole potatoes in water over moderate heat until soft. Mash until relatively smooth. Process the aji chili with 2 tablespoons water, the turmeric, salt, and oil until smooth. Stir the spice paste into the potatoes and mix well.
• For the Chicken Filling:
• In a bowl combine all the filling ingredients until smooth.
• For the Causa:
• 1. Spread half of the mashed potato in the oiled dish.
• 2. Spread all of the filling over the potatoes. Cover with the balance of the potatoes. Cover with plastic wrap and chill until cold.
• Serve cold, cut into 2-inch-wide slices.
• Extra! Tips from Epicurious:
• • This dish dates from Peru's colonial period. Derived from the Quechua (the indigenous Peruvian language) kausay, which translates as "necessary sustenance," its name is indicative of how satisfying it is. Serve causa as a main course for lunch, or serve slices as a hearty appetizer before dinner.
• • Yellow aji pepper powder, also called aji amarillo, is available online at www.myspicer.com.
• • Starchy Peruvian yellow potatoes are traditionally used for this dish, but Yukon golds make a fine substitute.

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.

CHICKEN STUFFED POTATOES

Steps:

• Scrub, and pierce potatoes, and coat with cooking spray.
• Rub with garlic salt, and parsley, and place on a microwave safe plate.
• Microwave uncovered on high for 20 minutes.
• Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
• Discard pulp, or save for another use.
• In a large bowl, combine chicken and barbecue sauce.
• Spoon into potato shells.
• Top with beans, olives, and green onions, and sprinkle with cheese.
• Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
• Serve with tomatoes, and sour cream.

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.

ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES

Steps:

• Make mashed-potato stuffing:
• Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
• Preheat oven to 450°F.
• Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
• Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
• Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.