Mandys stuffed chicken and mash potatoes. Mandys stuffed chicken and mash potatoes Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mandys stuffed chicken and mash potatoes. For mine, I will make it a bit tasty.
You can cook Mandys stuffed chicken and mash potatoes using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Mandys stuffed chicken and mash potatoes
- You need 5 large of chicken breast.
- You need 125 grams of cheese.
- You need 5 slice of cooked ham (deli).
- Prepare 750 grams of potatoes.
- Prepare 2 tbsp of butter.
- Prepare 150 ml of milk.
- Prepare 1 pinch of salt and pepper.
- Prepare 1 packages of frozen veg mix.
- It’s of any gravy (your choice ).
- It’s of parsley to garnish.
Place the chicken on the work surface. Place one quarter of the potatoes unter the skin, gently pressing to evenly distribute. Place stuffed chicken breasts in a roasting pan. Drizzle with olive oil and season with salt and pepper.
Mandys stuffed chicken and mash potatoes step by step
Preheat oven 400°F/200°C. Meanwhile peel potatoes and cut into even sized pieces, wash and put into a pot of cold water. Add a good pinch of salt and put onto cook. Once boiling reduce to a simmer until fork tender.
Cut a pocket hole in each chicken breast and put cheese inside it, wrap with ham and secure with a toothpick, place in oven for 20-25 minutes until chicken is cooked and cheese is melted (if oven isn't preheated add another 5-10 minutes cooking time for the chicken to be totally done).
When potatoes are softened drain off water and mash, add butter, milk salt and pepper to taste..
Boil veg as per direction, make the gravy as per direction.
Serve on warmed plates and enjoy.
Transfer to chicken to a plate. In a medium saucepan, cover the potato with room-temperature salted water. Bring the potato to a boil, then reduce the heat to a simmer and cook until. Drain, then return the potatoes to the pot. Add the milk, butter and lemon peel and mash until smooth.
