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Stuffed Chicken Breasts w/ Roasted Potatoes

Ingredients:


  • 3/4 cup part-skim ricotta cheese
  • 1/4 cup fresh basil
  • 4 sun-dried tomatoes, finely chopped
  • 1 clove garlic, finely chopped
  • 4 chicken breasts, trimmed
  • 1 teaspoon Herbs de Provence
  • 1 lb baby redskin potatoes, quartered
  • 1-2 tablespoons melted butter
  • 1 clove minced garlic
  • 1/2 cup fresh Parmesan cheese

Directions:


1. Preheat oven to 425 degrees F and place Large Round Mold on Perforated Baking Sheet and set aside. In Mixing Bowl stir ricotta, basil, sun-dried tomatoes and garlic until well combined.

2. Use knife to cut chicken horizontally leaving one side still attached. Spoon 2 tablespoons of cheese mixture into each pocket and seal with 3 wooden toothpicks. Place chicken into mold and sprinkle with Herbs de Provence and bake for 20 minutes.

3. Place potatoes on Deep Flexiflat atop Perforated Baking Sheet. Melt butter with garlic and brush the potatoes with Silicone Pastry Brush. Sprinkle with Parmesan cheese and roast for 15-20 minutes.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
525 N. Main Street | Suite 280
Milford
Michigan
48381
United States