Mediterranean Chicken

Ingredients

Chicken:

3 cups (750 mL/12 oz) shredded fontina cheese

2 cups (500 mL/12 oz) chopped marinated artichoke hearts

1 cup (250 mL/8 oz) finely chopped oil-packed sun-dried tomatoes

1 cup (250 mL/2 oz) chopped fresh basil

6 cloves garlic, minced

12 portions Grille & Galley™ Chicken Supreme 7 – 9 Oz. Skin-on

2 tbsp (30 mL/2 oz) kosher salt

1 tbsp (15 mL/0.6 oz) pepper

1/2 cup (125 mL/4 oz) vegetable oil, divided

Potatoes:

3/4 cup (175 mL/6 oz) vegetable oil

1/2 cup (125 mL/4 oz) butter, melted

1/2 cup (125 mL/4 oz) lemon juice

1/4 cup (60 mL/0.4 oz) dried oregano

3 tbsp (45 mL/3 oz) kosher salt

1 tbsp (15 mL/0.6 oz) pepper

1 tbsp (15 mL/0.1 oz) garlic powder

8 lb (4 kg) yellow potatoes, peeled and cut into chunks

1 cup (250 mL/3.2 oz) grated Parmesan cheese

Instructions:

1. Chicken: Toss together fontina, artichokes, sun-dried tomatoes, basil and garlic. Make 2-inch (5 cm) slit into side of each chicken breast, moving knife back and forth to make pocket. Fill each chicken breast with 1/2 cup (125 mL) filling; pull and pinch chicken to seal in filling. Chicken can be prepared up to 1 day in advance.

2. Season chicken all over with salt and pepper. Heat some of the oil in large skillet set over medium-high heat; sear chicken (two at a time), skin side down, for 3 to 5 minutes or until crisp with golden brown crust, adding vegetable oil as needed. Flip and sear for 3 to 5 minutes; transfer to wire rack on tray. Chicken can be seared up to 1 hour in advance.

3. Potatoes: Whisk together oil, melted butter, lemon juice, oregano, salt, pepper and garlic powder; toss with potatoes until well coated. Sprinkle with Parmesan; toss to coat. Place two large roasting pans in 425°F (220°C) oven for 18 to 20 minutes or until smoking hot.

4. Carefully divide potatoes between pans and arrange in even layer; immediately return to oven. Roast, tossing occasionally and rotating pans once, for about 1 hour or until tender and golden brown. Potatoes can be roasted up to 2 hours in advance. Hold, covered, in a warm oven until ready to serve.  

5. Assembly (1 portion): Bake chicken breast in 425°F (220°C) oven, for 12 to 15 minutes or until instant-read thermometer reads 165°F (73°C) when inserted into center of chicken. Serve with 1 cup (5.5 oz) roasted potatoes.

Tips:

• Potatoes can also be cut into wedges.
• Fontina can be replaced with mozzarella, provolone or Friulano cheese.
• Chicken can be finished with a simple white wine and cream sauce.
• Serve with garlicky sautéed rapini, grilled tomato halves, steamed green beans or roasted beets.

Nutrition Facts

Per 1/12 recipe

Calories 1070

Fat 60g

Saturated Fat 18g

Trans Fat 0.5g

Cholesterol 205mg

Sodium 3150mg

Carbohydrate 61g

Fibre 6g

Sugars 1g

Protein 71g

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