Stuffed Chicken Fillet with Potato-Cheese Filling: A Modern Take on Comfort Food

As a chef with years of experience perfecting this dish, I can tell you that this stuffed chicken fillet recipe brings together the best of comfort food with an elegant presentation. This dish originated in Eastern European cuisine, where the combination of potatoes and cheese stuffing became a staple of family gatherings. I’ve refined this recipe to create a perfect balance of crispy exterior and creamy filling, while keeping the preparation straightforward and foolproof.

Why You’ll Love This Recipe

The magic of this dish lies in its versatility and the way the potato-cheese filling keeps the chicken incredibly moist during baking. The exterior develops a beautiful golden crust while the inside remains tender and juicy. It’s perfect for both casual family dinners and special occasions.

Ingredients

For the Stuffed Chicken:

• 2 chicken breast fillets (300-350g / 10-12 oz)
• 1 large potato (200g / 7 oz)
• 4 cheese slices (80g / 3 oz)
• 1 large egg
• 1 teaspoon salt (5g)
• Black pepper to taste

For the Fresh Side Salad:

• ½ head iceberg lettuce (300g / 10.5 oz)
• 1 medium carrot (100g / 3.5 oz)
• 1 medium bell pepper (120g / 4 oz)
• 50g pickled cucumbers (1.8 oz)
• 150g canned corn (5.3 oz), drained
• 2 tablespoons olive oil (30ml)
• 2 tablespoons lemon juice (30ml)
• Salt and pepper to taste

Step-by-Step Instructions

Preparation Phase

1. Begin by preheating your oven to 180°C (356°F)
2. Line a baking tray with parchment paper for easy cleanup
3. Ensure all ingredients are at room temperature for even cooking

Preparing the Chicken

1. Place each chicken breast between two sheets of plastic wrap
2. Using a meat mallet, pound the chicken until it reaches an even thickness of about ¼ inch
3. Cut each flattened breast lengthwise to create four equal portions
4. Season both sides generously with salt and freshly ground black pepper

Creating the Perfect Filling

1. Wash and peel the potato
2. Using the fine side of a box grater, grate the potato
3. Place the grated potato in a clean kitchen towel and squeeze firmly to remove excess moisture
4. Transfer the dried potato to a mixing bowl
5. Add the beaten egg and salt
6. Mix thoroughly until well combined

Assembly Process

1. Lay out the flattened chicken pieces on a clean work surface
2. Place a portion of the potato mixture on one half of each chicken piece
3. Top with a cheese slice
4. Carefully fold the chicken over the filling
5. Press the edges firmly to seal
6. If needed, secure with toothpicks

Cooking Method

1. Place the stuffed fillets on the prepared baking tray
2. Bake for 30 minutes at 180°C (356°F)
3. Check internal temperature – it should reach 74°C (165°F)
4. Let rest for 5 minutes before serving

Preparing the Fresh Side Salad

1. Wash and dry all vegetables thoroughly
2. Shred the iceberg lettuce into bite-sized pieces
3. Julienne the carrot or use a grater for fine strips
4. Dice the bell pepper into small, uniform pieces
5. Slice the pickled cucumbers
6. Drain the corn well
7. Combine all vegetables in a large bowl
8. Whisk together olive oil and lemon juice
9. Pour dressing over vegetables
10. Season with salt and pepper
11. Toss gently to combine

Pro Tips for Perfect Results

• Choose chicken breasts of similar size for even cooking
• Don’t skip squeezing the excess moisture from the potatoes
• Let the chicken rest after cooking to retain juices
• Season each component well for the best flavor

Nutrition Information

(Per serving – serves 4)

• Calories: 425
• Protein: 35g
• Carbohydrates: 28g
• Fat: 22g
• Fiber: 5g
• Sodium: 820mg
• Sugar: 6g

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated 350°F (175°C) oven for 10-15 minutes until heated through. The salad is best prepared fresh but can be stored separately without dressing for up to 24 hours.

Wine Pairing Suggestion

This dish pairs beautifully with a medium-bodied white wine like a Chardonnay or a light red such as Pinot Noir. The creamy filling and tender chicken complement the wine’s subtle notes perfectly.

With this recipe, you’ll create a memorable meal that combines the comfort of home cooking with restaurant-quality presentation. The combination of crispy chicken, creamy filling, and fresh salad makes for a balanced and satisfying dinner that’s sure to impress.