Juicy Stuffed Chicken Breasts with Cheesy Potato Bake

Juicy Stuffed Chicken Breasts with Cheesy Potato Bake


For the Stuffed Chicken Breasts:
– 4 chicken breasts, halved
– Salt
– Black pepper
– Italian spice mix
– 150 grams cheese
– Fresh parsley, chopped
– 3 cloves of garlic, minced

For the Cheesy Potato Bake:

– 600 grams potatoes, sliced
– Salt
– Vegetable oil
– Dried parsley

For the Sauce:

– 200 ml vegetable oil
– 1 egg
– 1 tablespoon mustard
– 2 tablespoons vinegar (9%)
– Salt
– Black pepper
– 3 cloves of garlic, minced

For Garnish:
– Fresh dill, chopped



1. Halve the 4 chicken breasts and place them between sheets of cling film. Pound them until they are evenly thin.

2. Season the chicken breasts with salt, black pepper, and Italian spice mix. Make sure the spices are distributed evenly. Allow the chicken to marinate for 30 minutes.

3. Preheat your oven to 180°C (356°F).

4. In a bowl, combine 150 grams of cheese, chopped fresh parsley, and minced garlic.

5. Lay out the chicken breasts and place the cheese mixture evenly on each piece.

6. Roll up each chicken breast, securing the stuffing inside. Repeat with all pieces.

7. In a baking dish, place 600 grams of sliced potatoes. Season them with salt and a drizzle of vegetable oil. Sprinkle with dried parsley.

8. Lay the stuffed chicken breasts over the potatoes.

9. In a separate bowl, prepare the sauce by mixing 200 ml of vegetable oil, 1 egg, 1 tablespoon of mustard, 2 tablespoons of vinegar (9%), salt, black pepper, and minced garlic. Beat the mixture well with a mixer.

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10. Spread the sauce over the stuffed chicken breasts.

11. Bake in the preheated oven for 40 minutes at 180°C (356°F).

12. After 40 minutes, remove the dish from the oven and sprinkle with cheese. Return it to the oven and bake for an additional 5 minutes at 190°C (374°F) or until the cheese is melted and golden.

13. Garnish with fresh chopped dill.