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Herb-Stuffed Chicken with Garlic Mashed Potatoes Recipe

Herb-Stuffed Chicken with Garlic Mashed Potatoes recipe


This is a yummy chicken dish with a buttery herb filling. The chicken is crispy outside and juicy inside. It comes with mashed potatoes that have a hint of garlic and are mixed with crispy bits of bacon.


4 Chicken Breasts
10 g Fresh Dill
10 g Fresh Chives
200 g Unsalted Butter
4 Large Potatoes
6 Rashers of Smoked Bacon
100 g Panko Breadcrumbs
2 Eggs
50 g All-Purpose Flour
1 Clove of Garlic
2 tbsp Olive Oil
Salt to taste
Black Pepper to taste


Preheat your oven to 200°C (392°F).
Start by boiling the potatoes in a pot of salted water until tender, about 15 minutes.
While the potatoes are boiling, chop the bacon and fry in a pan until crispy. Set aside.
Drain the potatoes and return them to the pot. Add 50 g of butter, the minced garlic clove, salt, pepper, and mash until smooth. Stir in the crispy bacon. Keep warm.
For the herb butter, mix 150 g of softened butter with finely chopped dill and chives. Season with salt and pepper.
Cut a small pocket into the side of each chicken breast. Stuff each pocket with the herb butter mixture.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dip each chicken breast first in flour, then egg, and finally coat with breadcrumbs.
Heat olive oil in a frying pan over medium heat. Cook the chicken for 5 minutes on each side until golden brown.
Transfer the chicken to a baking dish and bake in the preheated oven for 15 minutes, or until the chicken is cooked through.
Serve each chicken breast with a generous portion of the garlic mashed potatoes.

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