Breast of Chicken with Potato and Herb Stuffing

Name: Breast of Chicken with Potato and Herb Stuffing
Ingredients: 4 chicken breasts; Sea salt and freshly ground black pepper; 1 small onion, chopped; 2 oz (50 g) butter; 2 tablespoons mixed fresh herbs; 2 oz (50 g) streaky bacon, diced; 1 lb (450 g) potatoes, peeled

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

The Crookedwood Restaurant in Mullingar, Co. Westmeath, gave me this recipe. It is important to use fresh herbs – many are still available at this time of year.

Ingredients

1 lb (450 g) potatoes, peeled
2 oz (50

Mullingar
Main course
Dinner
Wedding/Marriage
October

Method

Boil the potatoes in salted water. Drain and purée. Melt the butter and soften the onions in this until translucent. Remove from the pan and quickly fry the bacon until crisp.

Combine with the potato purée, onions, herbs and seasoning. Make an incision halfway through each chicken breast and cut horizontally to make a pocket. Fill with the stuffing and pan fry the chicken breasts.