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Cheese-Stuffed Chicken Breast with Potatoes

Chicken and potatoes, a classic food pairing, right? Pretty much wrong, this time. Because we invite you to stuff the chicken breast with a special mixture made mainly from walnuts, cottage cheese, and brie. Then glaze the chicken with apricot jam mixed with olive oil and balsamic vinegar. Still classic?
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Chicken and potatoes, a classic food pairing, right? Pretty much wrong, this time. Because we invite you to stuff the chicken breast with a special mixture made mainly from walnuts, cottage cheese, and brie. Then glaze the chicken with apricot jam mixed with olive oil and balsamic vinegar. Still classic?

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Ingredients

For the potatoes:
3 small potatoes, quartered
salt
pepper
1 tablespoon olive oil
1 teaspoon lemon juice
2 garlic cloves, crushed
For the stuffing:
2 ounces of walnuts, crumbled
1 ounce fresh basil
1 garlic clove
1 tablespoon olive oil
1 ounce brie, chopped
½ cup cottage cheese
salt
pepper
1 egg
For the glaze:
cup apricot jam
1 teaspoon balsamic vinegar
1 teaspoon olive oil
For the chicken breast:
10 ounces of skin-on chicken breast
vegetable oil

Ingredients

  • For the potatoes:

  • For the stuffing:

  • For the glaze:

  • For the chicken breast:

Steps

1
Done

For the potatoes: Add the potatoes to a bowl and season them with salt and pepper.

2
Done

Add the olive oil, lemon juice, and crushed garlic. Mix using a spatula or a tablespoon.

3
Done

Transfer to a baking dish and roast for 10 minutes at 400⁰F/200⁰C.

4
Done

For the stuffing: Add the walnuts, basil, garlic, and olive oil to a blender. Blend.

5
Done

Add the brie, cottage cheese, and the egg, season with salt and pepper, then blend more until smooth. Set aside.

6
Done

For the glaze: Add the apricot jam, balsamic vinegar, and olive oil to a small bowl. Mix them using a teaspoon.

7
Done

For the chicken breast: Place the chicken breast halves on the work surface. Stuff them with the mixture.

8
Done

Drizzle a baking dish with vegetable oil and add the two stuffed chicken breast halves to it.

9
Done

Coat them with some of the apricot glaze using a brush. Roast for 30 minutes at 400⁰F/200⁰C.

10
Done

Remove them from oven, glaze them more, and roast them, again, for 15 minutes at the same temperature.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

875 kcal
Calories
52 g
Protein
61 g
Fat
87 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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