How To Make Russet Potato and Spinach Stuffed Chicken Recipe
Juicy chicken breasts stuffed with creamy mashed russet potatoes and sautéed spinach.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 large russet potatoes, peeled and cubed
- 2 cups of spinach, washed and chopped
- 1/4 cup of sour cream
- 1/4 cup of milk
- 2 tbsp of butter
- 1 tsp of garlic powder
- Salt and pepper, to taste
- Cooking oil
Instructions
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Preheat oven to 375°F.
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In a pot, boil the potatoes until they are fully cooked. Drain and mash with sour cream, milk, butter, garlic powder, salt, and pepper.
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Sauté the spinach in a pan until wilted. Add to the mashed potatoes mixture and stir well.
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Cut a pocket into each chicken breast and stuff it with the potato and spinach mixture. Use toothpicks to secure the openings.
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Heat cooking oil in an oven-safe pan over medium-high heat, then cook each chicken breast for 5 minutes on each side or until browned.
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Place the pan in the preheated oven and bake for 25 minutes or until the chicken registers at 165°F on a meat thermometer.
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Remove from oven and let it cool for 5 minutes before removing the toothpicks and serving.
Nutrition
- Calories : 448kcal
- Total Fat : 16g
- Saturated Fat : 7g
- Cholesterol : 144mg
- Sodium : 295mg
- Total Carbohydrates : 36g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 42g
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