Main courses · Meat & poultry
Stuffed Chicken and Glazed Potatoes
Flattening chicken breasts allows for ease of rolling and even cooking. Place chicken pieces, flat in a resealable freezer bag, or between two pieces of parchment, cling wrap or wax paper. Use a meat mallet, cast iron skillet, saucepan, rolling pin or cutting board to pound evenly to a 1/2 cm thickness.
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Details
- Difficulty
- Medium
- Prep
- 35 min
- Active
- 35 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- nuts, whole, mixed
- 45 g
- shallot
- 1
- garlic
- 1 cloves
- mushroom, fresh
- 255 g
- olive oil
- 30 g
- salt
- 5 pinches
- floury potatoes
- 395 g
- maple syrup
- 45 g
- butter, unsalted
- 105 g
- paprika, smoked, ground
- 0.5 tsp
- cinnamon, ground
- 2 pinches
- cayenne pepper, ground
- 2 pinches
- shallot
- 1
- celery stalk
- 100 g
- leek
- 100 g
- carrot
- 70 g
- chicken breast, skinless, boneless
- 510 g
- Serrano ham
- 100 g
- whisky, any type
- 45 g
- water
- 315 g
- broccoli florets
- 200 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 45.1 g
- Energy
- 3,078.6 kJ
- Calories
- 735.8 kcal
- Fat
- 40.9 g
- Fibre
- 6.1 g
- Carbohydrates
- 43.5 g
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