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Turn your chicken breasts into a meal with a mashed potato stuffing. Serve with steamed broccoli or green beans and your done.
Ingredients
- 2 Medium Baking Potatoes, Peeled & Cubed
- 1/4 Cup Milk
- 4 Tbsp. Butter
- 1 Medium Lemon, Zested & Juiced
- 1/4 Tsp. Salt
- 1/8 Tsp. Ground Black Pepper
- 4 Each Bone-In Chicken Breast Halves
- 1 Tbsp. Extra-Virgin Olive Oil
- 2 Tbsp. Fresh Parsley, Chopped or 2 Tsp. Dried
Directions
- Preheat oven to 400 degrees F.
- In medium saucepan, bring the potatoes and enough water to cover 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 butter and lemon peel and mash until smooth.
- Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round an cut into quarters.
- Run your fingers under the skin of each chicken breast to separate it form the meat. Place one-quarter of the potato mixture under the skin of each chicken breast; gently pressing to evenly distribute.
- Place the stuffed chicken in a roasting pan. Drizzle with olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes.
- Transfer chicken to a serving platter. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juice, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 205 | |
| Calories from Fat 136 | 66% |
| Total Fat 15.5g | 19% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 239mg | 10% |
| Potassium 383mg | 11% |
| Total Carbs 15.52g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.64g | 1% |
| Protein 2.37g | 4% |
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