Truffled Mashed Potato-Stuffed Chicken
Elegant for entertainment yet cozy enough for a weeknight meal for everyone. Dive into this truffle infused mashed potato dish!
Prep Time:
30 min
Cook Time:
30 min
Servings:
6
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Ingredients
- 4 Tablespoons butter divided
- 8 Ounces sliced mushrooms
- 2 Cups fresh spinach
- 4 Cloves garlic minced and divided
- 20 Ounces Bob Evans Buttermilk Red Skin Mashed Potatoes
- 1 Tablespoon truffle oil
- 6 Ounces boneless, skinless chicken breasts
- 2 Tablespoons olive oil
- ½ Cup white wine
- 1 Cup heavy cream
- ½ Cup freshly grated Parmesan cheese
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Bob Evans Buttermilk Red Skin Mashed PotatoesInstructions
- Preheat oven to 400°F.
- Melt 2 Tbsp butter in a large skillet over medium heat.
- Add mushrooms; cook stirring occasionally, until browned and tender.
- Stir in spinach and 2 cloves minced garlic.
- Cook until spinach is wilted. Spoon mixture into a bowl.
- Stir mashed potatoes and truffle oil into spinach mixture.
- Meanwhile, cut a small pocket in the side of each chicken breast.
- Spoon potato mixture into each chicken pocket; secure with a wooden pick.
- Season chicken with salt and pepper, if desired.
- Brown chicken in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side.
- Transfer chicken to a foil-lined rimmed baking sheet.
- Bake 15 minutes or until chicken is done.
- Meanwhile, melt 2 Tbsp butter in a saucepan over medium heat.
- Add 2 cloves minced garlic; cook 2 minutes.
- Add wine, and cook until mixture is reduced by half.
- Stir in cream; simmer 5 minutes or until slightly thickened.
- Gradually whisk in cheese until melted.
- Spoon cheese sauce over chicken.
- Enjoy!
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