This Restaurant-Style Stuffed Chicken Breast is a culinary delight that combines the rich flavors of marinated chicken, a creamy potato filling, and a savory cheese topping. The chicken breasts are marinated with a blend of spices and herbs, ensuring they are flavorful and tender. The filling, made from mashed potatoes and cheddar cheese, adds a delightful creamy texture that complements the chicken perfectly.
After being stuffed and baked, the chicken is topped with a simple tomato sauce and more cheese, which melts and turns golden brown in the oven, creating a delicious crust. This dish is not only visually appealing but also packed with layers of flavor that will impress anyone who tries it.
Full Recipe:
Ingredients:
For the Chicken Marinade:
- 3 pieces of chicken breast (900 g)
- 1 onion, finely chopped
- 1 pinch of parsley, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 3 cloves of garlic, minced
- Ground pepper, to taste
- Black pepper, to taste
- Cumin, to taste
- Mint, to taste
- Salt, to taste
- 1 tablespoon olive oil (10 ml)
For the Filling:
- 4 potatoes, boiled and mashed
- 50 g grated cheddar cheese
- Salt, to taste
- Black pepper, to taste
- Mint, to taste
For the Sauce:
- 1 tablespoon tomato paste
- 200 ml water
For the Topping:
- Grated cheddar cheese
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the finely chopped onion, parsley, green pepper, red pepper, and minced garlic.
- Add ground pepper, black pepper, cumin, mint, and salt to taste.
- Add 1 tablespoon of olive oil and mix well.
- Place the chicken breasts in the marinade, ensuring they are well-coated. Let it marinate for at least 30 minutes.
- Prepare the Filling:
- Boil the potatoes until tender, then drain and mash them.
- Add 50 g of grated cheddar cheese, salt, black pepper, and mint to the mashed potatoes. Mix well.
- Prepare the Chicken for Stuffing:
- Preheat your oven to 220°C (428°F).
- Make a pocket in each chicken breast by cutting them horizontally, being careful not to cut all the way through.
- Stuff each chicken breast with the prepared potato mixture.
- First Cooking:
- Place the stuffed chicken breasts in a baking dish.
- Cover with foil and bake in the preheated oven for 45 minutes at 220°C (428°F).
- Prepare the Sauce:
- In a small bowl, mix 1 tablespoon of tomato paste with 200 ml of water until well combined.
- Second Cooking:
- After 45 minutes, remove the foil from the chicken breasts.
- Pour the tomato sauce over the chicken and sprinkle grated cheddar cheese on top.
- Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
- Serve:
- Remove the stuffed chicken breasts from the oven and let them cool slightly before serving.
- Enjoy this delicious and flavorful stuffed chicken breast dish!
Tips:
- For extra flavor, you can add some crushed red pepper flakes to the marinade.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Prep Time: 30 minutes (plus marinating time) | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes
Kcal: 400 kcal per serving (approximate) | Servings: Makes about 4 servings
Here are some additional tips and information about this recipe:
Tips for Making the Best Stuffed Chicken Breast
- Marination Time: Allow the chicken to marinate for at least 30 minutes, but for the best flavor, marinate for a few hours or overnight.
- Stuffing Variations: You can add other ingredients to the stuffing, such as spinach, mushrooms, or other cheeses, for a different flavor profile.
- Cheese Options: Use any cheese you prefer for the filling and topping. Mozzarella, gouda, or provolone are great alternatives.
Variations and Serving Suggestions
- Vegetarian Option: Use a vegetable-based filling like sautéed spinach and ricotta cheese instead of chicken.
- Spicy Twist: Add some chopped jalapeños or red pepper flakes to the filling for a spicy kick.
- Serving Ideas: Serve with mashed potatoes, roasted vegetables, or a fresh garden salad.
Storage Tips
- Refrigeration: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 180°C (350°F) until warmed through to retain the crispiness.
Nutritional Information
Here’s a brief look at the nutritional content per serving (approximate values):
- Calories: 400 kcal per serving
- Carbohydrates: 25g
- Protein: 35g
- Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Fiber: 3g
- Sugar: 4g
Possible Questions About This Recipe
- Can I use chicken thighs instead of breasts?
- Yes, but adjust the cooking time as chicken thighs may take longer to cook through.
- What if I don’t have suluguni cheese?
- You can use mozzarella, feta, or any other melty cheese.
- Can I prepare this dish ahead of time?
- Yes, you can assemble the chicken and keep it in the refrigerator until ready to bake.
- How do I prevent the filling from leaking out?
- Make sure to secure the edges of the chicken breasts well and use toothpicks if necessary.
- Can I grill the stuffed chicken instead of baking?
- Yes, but keep an eye on it to ensure it cooks evenly without burning.
- What type of potatoes should I use for the filling?
- Russet or Yukon Gold potatoes work best for mashing.
- Can I use fresh herbs in the marinade?
- Absolutely! Fresh herbs like thyme, rosemary, and basil add great flavor.
- What can I use instead of tomato paste for the sauce?
- You can use canned tomato sauce or crushed tomatoes.
- How do I know when the chicken is fully cooked?
- The internal temperature should reach 75°C (165°F).
- Can I freeze the stuffed chicken breasts?
- Yes, you can freeze them before or after baking. Thaw in the refrigerator before reheating.
Conclusion
Enjoy making and sharing this delicious Restaurant-Style Stuffed Chicken Breast with your friends and family. It’s a perfect treat that combines rich flavors and comforting textures in every bite!