Breast of Chicken with Potato and Herb Stuffing

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The Potato Year: 300 Classic Recipes

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 โ€“ many are still available at this time of year.


  • 1 lb (450 g) potatoes, peeled
  • 2 oz (50 g) butter
  • 1 small onion, chopped
  • 2 oz (50 g) streaky bacon, diced
  • 2 tablespoons mixed fresh herbs
  • Sea salt and freshly ground black pepper
  • 4 chicken breasts


Boil the potatoes in salted water. Drain and purรฉe. 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 purรฉe, 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.

In Ireland in the years between the mid 1700s and 1808 silver โ€˜potato ringsโ€™ became fashionable. Potatoes were served in the rings which were placed over white damask napkins to absorb any dampness. The best of these rings are to be found in the National Museum in Dublin.

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