Hello Everyone! Happy Valentine's Day! We hope you are surrounded by your loved ones and eating plenty of chocolate. I would like to share a delicious recipe with you!
DOWNLOAD A COPY OF THIS RECIPE TO PRINT: Download StuffedChicken_Mashed Potatoes_ SteamedAsparagus_Mornay Sauce
STUFFED BAKED CHICKEN with
MASHED POTATOES, STEAMED ASPARAGUS, & MORNAY SAUCE
This will surely become one of your favorites for a special dinner at home. A tender breast of chicken is stuffed with three different cheeses, roasted until golden brown, and served with mashed potatoes and steamed asparagus that is topped with a creamy Mornay Sauce. Even the kids love it!
CHICKEN STUFFING
1/2 Cup Shredded Gruyère Cheese
1/2 Cup Shredded Mozzarella Cheese
1/4 Cup Shredded Parmesan Cheese
1/2 Cup Breadcrumbs
1 tsp Minced Garlic
1/2 tsp Chili Powder
2 tbsp Fresh Chopped Parsley
1 tbsp Fresh Chopped Oregano
1/2 Cup of Sour Cream
2 tbsp Heavy Cream, Half & Half, or Milk
1/2 tsp Salt
1/2 tsp Pepper
CHICKEN
2 lbs Chicken Breasts, Trimmed
1 Cup Flour
Sprinkle Salt & Pepper to Taste
Light Sprinkle of Lemon Pepper
Olive Oil
VEGETABLES
1 Bundle of Asparagus
6 Medium or 4 Large (Baker Size) Russet Potatoes, Peeled and Cubed
1/2 tsp Sea Salt
1/2 Cup Warm Milk
1/4 Cup of Butter or Margarine
Salt & Pepper to Taste
MORNAY SAUCE
2 1/2 tsp Butter or Margarine
3 tbsp Flour
2 Cups Warm Cream, Half & Half, or Milk
1/4 tsp Salt
1/8 tsp Pepper
1/2 Cup Grated Gruyère Cheese
1/4 Cup Grated Parmesan
INSTRUCTIONS
1. Pre-Heat Oven 450° F
2. Place cubed potatoes in kettle, cover with cold water, and sprinkle with sea salt. Cover and boil for 20-25 minutes until tender. While potatoes are cooking, proceed.
CHICKEN
1. Coat baking dish with Olive Oil
2. Mix all chicken stuffing ingredients in a bowl until well blended. Refrigerate until ready to use.
3. Trim chicken, if needed, and butterfly at the thickest part of the chicken to form two lobes. You are splitting the chicken by using a horizontal cut. Try not to cut all the way through on the underside of the breast. Place chicken between two layers of plastic wrap and pound with a pan until ½” to ¼” thick.
4. Peel off first layer of plastic wrap and discard. Stuff each chicken breast with cheese mixture. Press stuffing down and pull opposite lobe over top. The stuffing will most likely peek out slightly. It is not important for both chicken lobes to close.
5. In another mixing bowl, combine flour, and salt and pepper to taste.
6. Dredge each stuffed chicken breast in flour mixture, dust off excess, and place chicken in pan. Carefully flip breast on each side to cover it in olive oil. Place chicken breast with stuffed portion facing up.
7. Once all chicken breasts are in the pan, lightly sprinkle them with salt, pepper, and lemon pepper seasoning.
8. Place in oven to bake for 25 minutes.
1. Fill steaming kettle with water, place asparagus in steamer in basket, cover and bring to boil. Allow to cook for about 5-8 minutes for “al dente” asparagus. Turn off and remove from heat. Keep covered in steaming kettle to maintain warm temperature.
1. Melt butter over medium high heat.
2. Add flour and cook, stirring constantly until roux is pale yellow and foamy, about 1 minute. (Do not allow to brown).
3. Slowly whisk in the cream or milk. Continually whisk until sauce is thick for about 2-3 minutes. The sauce should come to a slight boil. Reduce heat.
4. Add seasonings and stir.
5. Add cheeses and stir until melted. If the sauce seems too thick, add a little extra cream or milk to thin.
6. Remove from heat.
1. Add a chicken breast to each plate.
2. Add asparagus serving to each plate.
3. Add potato serving to each plate.
4. Pour a light amount of Mornay sauce over top of asparagus and potatoes.
Voila! Enjoy!
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