Do you ever want to eat fancy but don’t exactly have the cash to pay for it? Well, I have the recipe to all your culinary problems! Herb Stuffed Chicken with Rainbow Carrots & Potato Puree. This meal can win over any family or special someone. The best part is it cost less than $20.00 dollars to make and feeds four people! Let me show you how to buy cheap and eat rich!

What you will need:

2 Chicken Breast

1/3 Cup of Chopped Parsley

1/3 Cup of Chopped Red Onions

1/3 Cup of Halved Cherry Tomatoes

1/3 Cup of Mozzarella Cheese

1 Tsp of Salt

1 Tsp of Pepper

1 Tsp of Garlic Powder

1 Tsp of Onion Powder

1 Cup of Milk

3 Springs of Thyme

1 Tsp of Dried Rosemary

1 Garlic Bulb

Prep:

Take one chicken breast and cut length wise in half. Once cut in half take saran wrap and beat the chicken breast thin. Repeat these steps until all four pieces of chicken breast are beaten. Lay a piece of the chicken breast flat on the surface. Then add parsley, cheese, tomatoes, and onions to the chicken breast. Roll the breast and then place skin side down into a baking dish or heat proof skillet.

Potatoes:

Peel and cut the potatoes into like size pieces. Then place them into cold salty water and boil until tender (about 10-12 minutes). In another small pot add the milk, thyme, rosemary, and pierce the garlic. Allow the herbs and milk to steep on low until ready to puree the potatoes.

Cook:

In a non-stick skillet add the stuffed chicken breast. Add 1/4 cup of chicken broth and back in the oven at 350F for 10-12 minutes or until an internal temp of 165F. If you find that the chicken breast are missing a little color, you can gently remove the chicken juices from the heat safe skillet and place back on the stove top. Add a little butter and sear until golden brown. You can also turn on the broiler. If you chose to use the broiler make sure you constantly check to avoid charring.

Potatoes:

Drain the potatoes from the water and add to your blender. Add a little of the warm milk mixture to the potatoes. Then blend. While blending add a little more milk at a time to get a nice consistency. The potato should pour smooth.

Rainbow Carrots:

In the same skillet used for the chicken add butter the carrots, salt and pepper. Cook carrots in butter until tender.  About 5 minutes.

Serve:

Plate the chicken, potatoes, and rainbow carrots. Add a fresh piece of parsley for garnish.

Happy Cooking!

xoxo

Chef J. Delawcious

Watch the full tutorial here: https://youtu.be/FLB5Gctqp3o