Breast of Chicken with Potato and Herb Stuffing

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

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.


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


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.