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Stuffed Chicken with Scalloped Potatoes

Read Reviews (8)

"It's easy and tastes great." — ANCHO

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How to Bone a Chicken Breast

Original recipe makes 4 servings Change Servings

4 bone-in chicken breast halves, skinless
2 cups dry stuffing mix
2 (5.5 ounce) packages scalloped potato mix

salt and pepper to taste
1/2 cup vegetable oil

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Directions

Rinse chicken and pat dry. Cut each chicken breast lengthwise on the side, to form a cavity for stuffing. Prepare stuffing according to package directions. Prepare potatoes according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
Take a chicken breast and fill the cavity with stuffing; secure with toothpicks. Repeat with all of the chicken breasts. Season breasts with salt and pepper to taste. Heat oil in a large skillet over medium high heat and brown chicken on both sides.
Spread prepared potatoes in a 9x13 inch baking dish. Put chicken breasts bone side down on top of the potatoes. Make a tent like cover for the dish with aluminum foil and bake covered in the preheated oven for 35 to 45 minutes. Remove cover and bake for another 15 minutes.

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Nice and simple recipe. I sprinkled my chicken breasts with cajun spice & took WHATS HIS FACE's advice and browned the chicken before stuffing them. I skipped the scalloped potatoes entirely and used remaining stuffing in it's place (I used only two chicken breasts). I used Mrs. Cubbinson's Cornbread Stuffing, adding sauteed onion and celery. While the chicken was baking, I reduced 1/3 c. plum jam and 1/3 c. water and glazed the chicken with it about 35 minutes into baking (I baked for 40 min.) This created a nice sweet/savory flavor. The chicken was very tender and juicy. Thanks Helen!

—Shannon :)

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Most Helpful Critical Review

Dec 16, 2005

i enjoyed this recipe. simple, and straightforward- a quick thing to whip up after along day at work. i used stove-top stuffing inside.

—Suki

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9 Ratings

Jul 10, 2005

Tried this recipe this evening hen company showed up for a visit. Turned out to be a fantastic discovery. Was a big hit with everyone. I was quite pleased with myself using your recipe. Favor and texture was perfect

—MATTIE2

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Feb 18, 2009

Timewise and tastewise.... I give it an A plus. Very easy to make and taste good. I had to season the chicken a little more but the overall idea is great!!!

—Jumaane

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Feb 03, 2007

A quick and tasty meal if you're stretched for time! This isn't a low sodium meal so if you're cooking for someone with dietary restrictions, check the sodium levels.

—MAGGIE MCGUIRE

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Feb 23, 2011

Made this tonight. I sauteed a spanish onion into my stuffing mix... made the scalloped potatoes and baked it for about 40 mins. The stuffing was good and the inside of the chicken was juicy. However, I will use some spices or seasoned breading on the outside next time. The outside meat just tasted like boiled chicken. =/ All in all a good meal and 1 out of 2 kids approve.

—smarlywarly

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Oct 29, 2007

Very bland!!!

—King.J

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Oct 15, 2010

This is a good recipe that has potential for greatness. I thought the chicken was a little bland. I'll make it again, but will probably tweak it to my tastes.

—catay

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Nutrition

Calories
762 kcal
38%

Carbohydrates
77.7 g
25%

Cholesterol
72 mg
24%

Fat
33.5 g
52%

Fiber
7.7 g
31%

Protein
36.3 g
73%

Sodium
1768 mg
71%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Chicken with Scalloped Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 762
Calories from Fat: 302

% Daily Value *
Total Fat 33.5g 52 %
Saturated Fat 4.9g 24 %
Cholesterol 72mg 24 %
Sodium 1768mg 71 %
** Potassium 1007mg 28 %
Total Carbohydrates 77.7g 25 %
Dietary Fiber 7.7g 31 %
Protein 36.3g 73 %
** Sugars 3g
Vitamin A < 1 %
Vitamin C 24 %
Calcium 8 %
Iron 35 %
** Thiamin 13 %
** Niacin 129 %
** Vitamin B6 49 %
** Magnesium 28 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.