Scalloped potatoes are the ultimate comfort food for me, so I thought, “Why not stuff some chicken with scalloped potatoes?” It is almost like an all-in-one dinner. After one bite, I bet you’ll have that ah-ha moment too.
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons salted butter
- 3 tablespoons vegetable oil
- One 8-ounce Yukon gold potato, diced
- Kosher salt and freshly ground black pepper
- 1 1/2 cups chopped broccoli florets
- 1/2 cup chopped country ham
- 1/2 cup shredded sharp Cheddar
- 1/2 cup shredded Gruyère
- 4 bone-in, skin-on chicken breasts
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375 degrees F.
- Heat the butter and 1 tablespoon oil in a large cast-iron skillet. Add the potatoes and sprinkle with salt and pepper. Sauté the potatoes until golden brown and tender, about 10 minutes. Remove from the skillet to a bowl. Stir in the broccoli, ham and cheeses, and set aside.
- Make a pocket in each of the chicken breasts, cutting a slit horizontally through each in the thickest portion, making sure not to cut all the way through. Spoon the filling into the pockets and secure with metal or wooden picks. Sprinkle the outsides of the chicken with salt and pepper.
- Return the skillet to medium-high heat. Add the remaining 2 tablespoons oil. Add the chicken to the skillet and brown, about 3 minutes per side. Transfer the skillet to the oven and bake until the chicken is browned, the filling is bubbly and an instant-read thermometer inserted in the thickest portion of the meat registers 165 degrees F, 40 to 45 minutes. Remove the chicken from the oven and remove the picks. Sprinkle with the parsley before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 591 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 48 g |
| Cholesterol | 157 mg |
| Sodium | 758 mg |
Reviews
After reading the reviews I added rosemary and thyme. My husband loved it. I also used butcher’s string instead of toothpicks.
Made for dinner tonight came out great. Be sure not to over stuff chicken.
I made this for dinner tonight. I think it needs more seasoning, seemed a little bland even with the cheese. Next time I’ll use boneless breasts, the stuffing kept falling out as I was cutting it away from the bone to eat it.