Juicy Stuffed Chicken Breasts with Cheesy Potato Bake
Ingredients:
For the stuffed chicken breasts:
– 4 chicken breasts, cut in half
– Salt
– Black pepper
– Italian spice mix
– 150 grams of cheese
– Fresh parsley, chopped
– 3 cloves of garlic pieces, chopped
Cheese and potato casserole:
– 600 grams of sliced potatoes
– Salt
– Vegetable oil
– Dried parsley
For the sauce:
– 200 ml Vegetable oil
– 1 egg
– Mustard 1 tbsp
– 2 tablespoons vinegar (9%)
– salt
– black pepper
– 3 garlic cloves, minced
For garnish:
– fresh dill, minced
Juicy Stuffed Chicken Breasts with Cheesy Potato Bake
Instructions:
1. Cut 4 chicken breasts in half and place between plastic wrap. Place it in Beat until evenly thin.
2. Season the chicken breasts with salt, black pepper, and Italian spice mix. Make sure the spices are evenly distributed. Marinate the chicken for 30 minutes.
3. Preheat the oven to 180°C (356°F).
4． In a bowl, mix 150 grams of cheese, chopped fresh parsley and chopped garlic.
5. Arrange the chicken breasts and spread the cheese mixture evenly over each piece.
6. Roll each chicken breast into a ball and secure the filling inside. Repeat with all pieces.
7. Place 600 grams of chopped potatoes in a baking dish. Season with salt and a little vegetable oil. Sprinkle with dried parsley.
8. Place the stuffed chicken breast on top of the potatoes.
9. In a separate bowl, make the sauce by combining 200 ml of vegetable oil, 1 egg, 1 tablespoon of mustard, 2 tablespoons of vinegar (9%), salt, black pepper and minced garlic. Mix the mixture well with a mixer.
10. Brush the stuffed chicken breasts with the sauce.
11. Bake in a preheated oven at 180°C (356°F) for 40 minutes.
12． After 40 minutes, remove the dish from the oven and sprinkle with cheese. Return to oven and bake at 190°C (374°F) for another 5 minutes or until cheese is melted and golden brown.
13. Garnish with freshly chopped dill.
Enjoy