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Ham, Bocconcini and Caramelized Onion-Stuffed Chicken with Herb Roasted Potatoes

October 29, 2011

Ham, Bocconcini and Caramelized Onion-Stuffed Chicken with Herb Roasted Potatoes

Ham, Bocconcini and Caramelized Onion-Stuffed Chicken with Herb Roasted Potatoes

It’s a mouthful, I know.  Even just the word bocconcini throws me for a loop and I have to ask how to pronounce it every time I want to say it.  Here’s the truth, it’s amazing.  Do you remember when I shared with you Pumpkin ravioli with browned butter and walnut cream sauce?  This recipe is from the same book, Fresh & Local by Craig Flinn.  This recipe is actually the recipe that caught my eye first.  It just sounded so delicious, I had to buy the book for the recipe 🙂

If you have never stuffed a chicken breast before do not be intimidated by the situation.  It is actually quite simple to do.  If you would like more detailed photos on how to stuff a chicken breast check out Almond Stuffed Chicken.

Ham, Bocconcini and Caramelized Onion-Stuffed Chicken with Herb Roasted Potatoes


2 1/2 cups sliced onions

2 cloves of garlic, sliced

2 shallots, sliced

1 tablespoon olive oil

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons dry sherry

1/4 cup finely chopped ham

1 cup diced fresh bocconcini cheese or mozzarella

2 tablespoons grated Parmesan cheese

2 tablespoons fine breadcrumbs

2 tablespoons of chopped chives

4 – 7 ounce chicken breasts (bone in, skin on)

For the Potatoes

1 pound any potato, large or small (unpeeled)

1/4 cup olive oil

a sprinkle or two sea salt and freshly ground pepper

a sprinkle or two thyme or rosemary, dried or fresh

chopped parsley and/or a few sliced green onions for serving

To Prepare the Chicken

In a wide-bottomed pot, combine the onions, garlic, shallots, oil, butter, salt and pepper and cook for 30 minutes to caramelize the onions.  Start the onions over high heat and then turn the heat down to very low, stirring frequently to prevent sticking.  When the onions are dark and sticky, add the dry sherry and deglaze the pan.  Remove the onions from the heat and allow them to cool in a mixing bowl.

Add the ham, cheeses, breadcrumbs, and chives and mix thoroughly.  Place the stuffing in a piping bag with a wide mouthed round pastry tip.  (I always use my hands with great success).

To prepare the chicken breasts, insert the blade of a paring knife into the thickest part, near the bone end.  Hold the breast flat against the work surface as you insert the blade, and with a sweeping motion create a cavity for the stuffing.  Fill each chicken breast with as much stuffing as possible.  Close the cavity with a toothpick and roast at 425 F for 15 minutes.  Reduce the oven temperature to 375 F and continue to roast for an additional 10-15 minutes.  Remove the chicken from the oven and rest it for 10 minutes.  Slice the chicken on the bias through the center of the breast, exposing the soft filling.

To Prepare the Potatoes

Cover the potatoes with salted water and bring to a simmer, cooking just until tender. Alternatively steam the potatoes until they’re just tender.
When they are cool enough to handle, cut them into large bite-sized chunks. Depending on the size of the potato, this may mean simply cutting a smaller one in half or a larger one into 6 or 8 pieces.
Meanwhile, place a baking pan, casserole dish or large skillet in your oven and preheat it to 375°F. When the potatoes are done, toss them with the olive oil, thyme or rosemary and salt and pepper, coating each piece evenly.
Carefully add them to the preheated pan. The heat of the pan will help keep them from sticking.
Roast until golden brown and crunchy, about 30 minutes or so. Stir occasionally to help them brown evenly.
Just before serving toss with the parsley or green onions or both.

Makes 4 servings

Adapted from Fresh & Local by Craig Flinn

Ham, Bocconcini and Caramelized Onion-Stuffed Chicken with Herb Roasted Potatoes

Ham, Bocconcini and Caramelized Onion-Stuffed Chicken with Herb Roasted Potatoes

This is the perfect dinner for a lovely fall evening.  The herb roasted potatoes are one of my favorite ways to eat potatoes, they are crisp and loaded with flavor!

From our kitchen to yours,
Sydney Jones


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