Wednesday, January 4, 2012

Broccoli Stuffed Chicken Breasts With Potato Galettes

In my quest to experiment with recipes I came across this fairly classic preparation of broccoli stuffed chicken breasts. I had all the ingredients on hand, so I didn't have to go to the store. I had some extra potatoes left over too, so I decided to make some simple potato galettes to go with the meal.

Broccoli Stuffed Chicken Breasts With Potato Galettes
(from here)

3 chicken breasts
2 tablespoons lemon juice (divided)
1/2 teaspoon salt
1/2 teaspoon pepper
8 oz broccoli
1/2 cup cheddar cheese
2 tablespoons bread crumbs
1/2 cup white wine (divided)
cooking spray
2 tablespoons corn starch
1/4 cup of water

2-3 small potatoes (or 1 large)
1/4-1/2 cup bread crumbs
2 tablespoons of oil (for frying)
salt and pepper to taste


I used frozen broccoli.

Chop it up pretty finely. We're going to stuff chicken breasts after all. You don't want huge chunks.

Add the 1/2 cup of cheese (I had a cheddar/jack mix leftover), 1 tablespoon of lemon juice and the salt and pepper.

Stir well to combine.

Make sure your chicken breasts are defrosted enough to handle.

Slice a pocket in the fattest side of the breast:

Stuff the breast with the broccoli mixture.

I found I could really jam the broccoli in there. Don't be bashful.

Repeat with the rest of the breasts and arrange in a small baking dish of some sort.

Sprinkle the breasts with 2 tablespoons of bread crumbs and add the other tablespoon of lemon juice and 1/4 cup of the white wine to the dish. 

Bake at 400F for 20-25 minutes or until internal temp of the chicken hits 160F.


Meanwhile, you can get the galettes together.

Just grate your potato(s).

Add 1/4 cup to 1/2 cup of bread crumbs.

This will vary a bit. We're just looking to get the mixture to come together.

Add salt and pepper to taste.

Stir to combine.

Dish out 1/2 cup portions.

Flatten them out and fry over medium/high heat.

Flip when the bottoms become golden brown.


While those are going, start the sauce.

Combine the 2 tablespoons of cornstarch and 1/4 cup of water in a small saucepan over low heat.

Your chicken should be done by now.

Pull the chicken and let them rest for a few minutes while you finish the sauce.

Scrape the pan juices into the sauce pan, add the other 1/4 cup of wine and stir to combine. (I missed pictures of this part, but it's easy)

Just stir over medium heat and the sauce will thicken considerably.

Serve with the sauce over everything.

Overall, this turned out to be a nice little meal. The lemon flavor really came through and the broccoli and cheese was a great addition to the chicken and the crunch of the potato was a great side.


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