This dish comes together quietly and pays off later. The flavors settle overnight, making the second serving even better than the first.
Difficulty
Easy–Medium
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
About 1 hour 15 minutes
Servings
3–4
Ingredients
Instructions
- Start with the potatoes. Peel them, cut into chunks, and cook in salted water until very soft. Drain and let them dry in the pot for a moment.
- Mash the potatoes while still hot. Add butter, milk, a pinch of nutmeg, and half of the salt. Mix until smooth, not fluffy.
- Finely chop the onion and garlic. Cook them gently in oil until soft and fragrant, without browning.
- In a bowl, combine the mashed potatoes with the cooked onion, garlic, soft cheese, grated cheese, egg, and some black pepper. Taste and adjust the salt.
- Cut a deep pocket into each chicken breast. Spoon the potato mixture inside, pressing it gently so it fills the space without tearing the meat.
- Place the stuffed chicken breasts into a lightly greased baking dish. Spoon any remaining potato mixture around them rather than on top.
- Bake at 180°C / 350°F for about 45 minutes, until the chicken is cooked through and the filling has set with lightly golden edges.
- Let the dish cool slightly before slicing or packing.
Storage:
This dish keeps well for up to two days in the fridge. The flavor deepens overnight, and the potatoes stay soft when reheated gently.
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