Scalloped Potato-Stuffed Chicken
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 591
- Total Fat
- 40
- Saturated Fat
- 13
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 48
- Cholesterol
- 157
- Sodium
- 758
- Total: 1 hr 20 min
- Active: 25 min
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
Directions
- 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.