Stuffed Chicken Breasts With Smashed Potatoes

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups cooked chopped and drained fresh spinach
• 12 fresh basil leaves, chiffonaded
• 1/4 cup fresh parsley, chopped
• 1 cup ricotta cheese
• 1/2 cup gorgonzola
• 6 slices pancetta, chopped
• salt & freshly ground black pepper
• 2 large eggs
• 1 cup dry wine
• 1 cup homemade chicken stock
• 2 tablespoons dijon mustard
• 1 lemon, juice and zest of
• salt & freshly ground black pepper
• chopped fresh parsley leaves, for garnish
• 1 lemon, sliced,for garnish
• 4 (8 ounce) boneless skinless chicken breast halves
• kosher salt
• fresh ground black pepper
• 3 -4 tablespoons vegetable oil
• 2 lbs red potatoes, halved if large
• 3 tablespoons butter
• 1/2 cup milk
• salt and pepper

Recipe

• 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