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Melt-in-mouth stuffed chicken breast with creamy mashed potatoes. Soul-satisfying comfort food!

A modern twist on a classic Ashkenazi dish. Tender chicken breast is filled with a savory, schmaltz-infused flour and onion stuffing, then pan-seared and baked to perfection. It’s comfort food with a rich heritage.
Serving size: 1 piece

Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
Serving size: 1 cup

A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
Serving size: 0.5 cup










Melt-in-mouth stuffed chicken breast with creamy mashed potatoes. Soul-satisfying comfort food!
This jewish_american dish is perfect for dinner. With 984.41 calories and 51.34g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven and prepare the stuffing base. Preheat your oven to 400°F (200°C). In a medium skillet, heat the schmaltz over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 10-15 minutes until deeply golden brown and caramelized. This slow caramelization is key to the stuffing's flavor.
Make the Helzel stuffing. In a mixing bowl, whisk together the all-purpose flour, 3/4 tsp salt, and 1/2 tsp black pepper. Scrape the caramelized onions and all the schmaltz from the skillet into the flour mixture. Stir to combine. Slowly pour in 1/4 cup of chicken broth, mixing until a thick, cohesive stuffing forms. Set aside to cool slightly.
Prepare and stuff the chicken. Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast, stopping about a half-inch from the other side. Divide the cooled stuffing among the four chicken breasts, filling the pockets without overstuffing. Secure the opening of each breast with one or two toothpicks.
Season and sear the chicken. In a small bowl, combine the remaining 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Season the entire outside of each stuffed chicken breast. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once shimmering, carefully place the chicken in the skillet and sear for 3-4 minutes per side, until a rich golden-brown crust develops.
Bake to perfection. Transfer the entire oven-safe skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken (not the stuffing) registers 165°F (74°C).
Rest the chicken and create the pan sauce. Remove the skillet from the oven. Carefully transfer the chicken to a cutting board to rest for 5-10 minutes. While it rests, place the skillet back on the stovetop over medium heat. Pour in the remaining 1 cup of chicken broth to deglaze, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom of the pan. Simmer for 3-5 minutes until the sauce reduces slightly. Remove the toothpicks from the chicken, slice, and serve with the pan sauce drizzled over the top.
Cook the Potatoes
Drain and Dry the Potatoes
Mash the Potatoes
Incorporate Butter and Milk
Season and Serve
Create the Roux
Incorporate the Broth
Simmer and Thicken
Season and Serve