- Yield: 3 chicken breasts and half bag spuds
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Serving: 2 People
Chicken Breasts Stuffed and Baked Baby Spuds
Looking for a delicious meal for two that is quick and easy to make, will look no further.
Chicken Breasts Stuffed and Baked Baby Spuds
This meal I'm sharing with you today is one I like to make for my husband a romantic meal for two. Sometimes eating out is not all what its cut out to be, but if you can make something at home that quick and easy but taste delicious for a dinner for two, well this is it.
The next step is to remove chicken breasts from water pat dry the place on a cutting board to cut in the middle to stuff with homemade dressing, the same dressing you would make for your baked chicken or turkey dinner.
Now! we need the get our baby spuds ready to bake in the oven the same amount of time it takes to bake our chicken breasts.
Cleaning the skin of the baby spuds is all you need to do, cut any dark spots we call eyes off the potato, then cut them in half. Remove from water pat dry then the next step will be to add all your seasoning and olive oil to the baby spuds then place on a baking sheet lined with parchment paper.
After chicken breasts and baby spuds are baked and don't over bake check half ways through to toss spuds and then when baked remove from oven plate. SERVE WITH FRESH VEGETABLES AND BREAD, maybe a bottle of white wine.
I'm going to share a dessert with you to have with this delicious meal.
Traditional Newfoundland Vanilla Custard Pudding
I'm also going to share a link to my cookbook if you like to have your copy, or just send me a message. https://www.bonitaskitchen.com/cookbook
Please continue on to the recipe for Chicken Breasts Stuffed and Baked Baby Spuds. Enjoy Bonita 🙂
Ingredients
- Chicken Breasts - 3 pieces
- Bread crumbs - 2 cups
- Savoury or Summer Savoury - 1 tsp
- Butter - 1 tbsp
- Onion - 1 small chopped or onion powder
- Pepper - as needed
- Sea salt - as needed
- Baby Spuds - 1 bag any type
- Rosemary - 1 tsp
- Olive oil - 1 tbsp or as needed
- Garlic - 1 of 2 cloves or 1 tsp powder garlic
- Seasoned Bread Crumbs - as needed or shake & bake
Instructions
Method:
- Wash chicken breasts and make a small cut in the middle to open chicken breasts, set a side.
- In a small bowl add bread crumbs, chopped onions, a pinch sea salt and pepper, savoury and butter.
- Mix together all the ingredients then stuff the middle of your chicken breasts, then flap over the other side to close chicken.
- Season chicken breast with shake & bake or seasoned bread crumbs, place chicken breast on a baking sheet with parchment paper.
- Next get your spuds ready, wash and pat dry removing any dark spots, eyes from spuds, then cut spuds in half and place a small bowl.
- Add sea salt, pepper, garlic, rosemary and olive oil, then toss together.
- Line another baking sheet with parchment paper and put all the baby spuds on the pan.
Pre-heat oven to 350º and set timer for 45-60 min, place both baking sheets in oven check half way to flip over spuds for equal browning if needed. - Serve with fresh vegetables, sour cream, or salad.
Cream Sauce Recipe:
1 tbsp butter in a pan, start to heat to melt, add 2 tbsp of flour, mix until it starts to crumble. Then add 1 or 2 cups of warm milk, continue stirring until it starts to thicken. Add pinch sea salt, pepper, crush 1 garlic clove or garlic powder, continue mixing but turn heat down, you can add 1/2 cup of chicken broth or white wine. Enjoy over your chicken breasts or for dipping!
Allergens
Chicken breasts stuffed with homemade dressing (stuffing) and topped with seasoned bread crumbs, with a side of baked baby studs and freshly cut carrots and cauliflower.
So many different ways you can cook boneless, skinless chicken breast but you don’t want it to be too dry so over cooking it is not good. I love chicken and any cut is good for me but there is always something about chicken breasts that taste so good. 🙂
You can also make a nice white cream sauce to have with or over the chicken breasts.
I will give you a quick recipe to make if you like.
1 tbsp butter in a pan, start to heat to melt, add 2 tbsp of flour, mix until it starts to crumble. Then add 1 or 2 cups of warm milk, continue stirring until it starts to thicken. Add pinch sea salt, pepper, crush 1 garlic clove or garlic powder, continue mixing but turn heat down, you can add 1/2 cup of chicken broth or white wine. Enjoy over your chicken breasts or for dipping!
I’m going to share a link to another chicken meal you may like to try sometime.
Traditional Newfoundland Battered Deep Fried Chicken
Traditional Newfoundland Chicken Thigh Casserole
I can’t say enough good things about cooking at home and planning your menu for the week to help make prep work and meal planning easy. People will always say its alright for you, you like cooking! I do agree with that but what I like more is making a home cooked meal thats healthy and affordable and the satisfaction of knowing whats in my food. We all like to be treated to a fancy meal and a night out but that is once in a while you still got six more days in that week.
Send me a message and I would love to offer you tips and suggestions on how to get started to a seven day meal planner. Thank you for taking the time to visit my website and read my blog, from my kitchen to your have a lovely day. 🙂
I don’t need all those recipe book’s anymore. This is the best have our own salt beef now and riblets. I’m making meatballs today.
Hi Beatrice: Thank you for your message and for visiting my website, I’m so glad you are enjoying my recipes and video links to help you make your delicious meals and recipes faster. I still love having my cookbooks to look at from time to time but I must agree it’s always nice when you can have these video recipe at your finger tips. I just seen your message and I hope your meatballs turned out nice for you and you enjoyed them. Have a lovely day ? Bonita