Mascarpone Stuffed Chicken & Fingerling Potatoes

Mascarpone Stuffed Chicken & Fingerling Potatoes
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 387.5
  • Total Fat: 16.4 g
  • Cholesterol: 100.8 mg
  • Sodium: 163.5 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 23.6 g

View full nutritional breakdown of Mascarpone Stuffed Chicken & Fingerling Potatoes calories by ingredient
Submitted by:

Introduction

The intense flavor of the herbs & cheese pair well with potatoes. Similar recipes use only herbes fines (tarragon, parsley, chives, and chervil) along with white wine instead of beer, and mashed potatoes as a side dish. The intense flavor of the herbs & cheese pair well with potatoes. Similar recipes use only herbes fines (tarragon, parsley, chives, and chervil) along with white wine instead of beer, and mashed potatoes as a side dish.
Number of Servings: 4

Ingredients

    3 organic chicken breasts - boneless, skinless, thawed
    8 oz Mascarpone cheese
    2 tbsp dried tarragon
    2 tbsp dried parsley
    2 tbsp dried chives
    1 tbsp dried rosemary
    2 tbsp dried sage
    salt to taste
    pepper to taste
    24 oz fingerling potatoes (approximately 4 cups) cut into 1 inch pieces
    1 bottle dark beer - room temperature
    2 tbsp butter

Directions

Preheat oven to 350.

In a bowl mix mascarpone cheese and all spices. Open chicken breast with a sharp knife to create a pocket. Generously fill each breast with cheese mixture. Place breasts into a 9 x 13 glass dish. Spread any leftover cheese on top of chicken. Put potato pieces in dish around chicken. Pour 1 bottle of beer into dish. (Note: Alcohol will cook off, so this dish is still suitable for pregnant/nursing women or people who don't consume alcohol). Top each chicken breast with a pat of butter. Make aluminum foil tent over dish and put in oven. Bake for 40 minutes or until chicken is completely white inside and potatoes are tender.

Note: Cooking time will need to be doubled if the beer was refrigerated before use.

Alternative cooking method: Cover loosely with microwavable lid and microwave for 15 minutes on high or until chicken is completely white and potatoes are tender.

Serving Size: Makes 4 servings of 1 breast and 1 cup of potatoes

*I also made a reduction sauce to drizzle on top from what liquid was left over in the pan after cooking.

Number of Servings: 4

Recipe submitted by SparkPeople user KEL_MB.

Rate This Recipe