Cheese-Stuffed Chicken Breast With Potatoes

  • Difficulty: Medium
  • one hour and 5 minutes
  • 2 servings

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?

Ingredients Needed for Cheese-Stuffed Chicken Breast With Potatoes


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:

⅓ cup apricot jam
1 teaspoon balsamic vinegar
1 teaspoon olive oil

For the chicken breast:

10 ounces of skin-on chicken breast
vegetable oil

How to Cook Cheese-Stuffed Chicken Breast With Potatoes

  1. For the potatoes:

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

  2. Add the olive oil, lemon juice, and crushed garlic. Mix using a spatula or a tablespoon.
  3. Transfer to a baking dish and roast for 10 minutes at 400⁰F/200⁰C.
  4. For the stuffing:

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

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

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

  7. For the chicken breast:

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

  8. Drizzle a baking dish with vegetable oil and add the two stuffed chicken breast halves to it.
  9. Coat them with some of the apricot glaze using a brush. Roast for 30 minutes at 400⁰F/200⁰C.
  10. Remove them from oven, glaze them more, and roast them, again, for 15 minutes at the same temperature.

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