Lemon pureed potatoes with stuffed chicken breast
Serving: 4
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Directions
- Butterfly (half open, then flatten) skinless chicken breast, season with salt and pepper. In a medium saucepan boil potatoes until they are cooked. Add butter and baking powder, mash until smooth. Add milk, lemon juice and rind and stir. Season with salt and pepper.
- Add cheese to the pureed potatoes. Spoon a portion of potato puree onto the middle of the breasts, close breast and secure with toothpicks. Place in a roasting pan, then drizzle with olive oil.
- Brown meat on both sides, then roast in a preheated oven of about 180C, for about 25- 30 minutes or until cooked through and turning the meat on both sides. Remove toothpicks from the meat and serve.
Ingredients
- 4 Chicken breasts
- 5 large potatoes, peeled
- ½ cup milk
- 2 tbsp butter
- ½ tsp baking powder
- 1 lemon, juice & rind
- Salt and pepper
- 1 cup mozzarella cheese, grated