Stuffed Chicken With Roasted Broccoli and Potatoes

Stuffed Chicken With Roasted Broccoli and Potatoes
Con Poulos
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preparation
20
minutes
cooking
50
minutes
Serves 4

Ingredients

1/2
bunch broccoli (about 1/2 pound), cut into florets
1
pound
red new potatoes (about 10), halved
3
tablespoons
olive oil
kosher salt and black pepper
1/2
cup
finely chopped roasted red peppers
2
ounces
Feta, crumbled (1/2 cup)
8
thin chicken cutlets (about 1 1/2 pounds)
1
tablespoon
chopped flat-leaf parsley

Directions

  1. Heat oven to 400° F with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the broccoli and potatoes with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast on the bottom rack, tossing once, until golden brown and tender, 18 to 20 minutes.
  2. Meanwhile, in a small bowl, mix together the red peppers and Feta. Season the chicken with ¼ teaspoon each salt and black pepper. Dividing evenly, roll up the red pepper mixture in the cutlets (about 1 heaping tablespoon each) and fasten each closed with a toothpick.
  3. Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. Cook the chicken, seam-side up, until browned, 3 to 4 minutes. Turn the chicken, transfer the skillet to the top rack, and roast until cooked through, 14 to 16 minutes more. Remove the toothpicks. Serve the chicken with the vegetables, sprinkled with the parsley.

 

Charlyne Mattox
February 2012

Nutritional Information

  • Per Serving
  • Calories 409
  • Fat 18 g
  • Sat Fat 5 g
  • Cholesterol 107 mg
  • Sodium 674 mg
  • Protein 40 g
  • Carbohydrate 22 g
  • Sugar 2 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 127 mg
What does this mean? See Nutrition 101.

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