Stuffed D-Cup Chicken and Sweet Papas

broccoli-stuffed chicken

Wow, even chickens have boob jobs these days.  The chicken breasts you buy at the store today have to be twice as big as they were when I first started cooking in my college days.  Tonight’s dinner was broccoli-stuffed chicken breasts and garlic/rosemary oven-roasted sweet potatoes.  So here we are Stuffed D-Cup Chicken and Sweet Papas:

  • 1 large sweet potato (about 1 – 1/2 pounds), cut into 2 inch chunks
  • 2 tsp olive oil
  • 1 garlic clove smashed but still whole
  • 1 tbsp fresh rosemary minced
  • ½ tsp  kosher or sea salt
  • Generous grinding of pepper
  • 2 chicken breast halves
  • ¼ cup minced shallots
  • 1  4-oz can mushroom stems and pieces, chopped
  • 1  cup broccoli florettes
  • 2 tsp canola or olive oil
  • 1 tbsp dry sherry
  • 1 tbsp grated parmesan cheese
  • ¼ cup shredded jalapeno-jack cheese (or Swiss or whatever)

 In an oven-proof 12-inch, non-stick skillet, heat olive oil and garlic over very low heat.  Do not let the garlic burn.

While olive oil is getting garlicky, peel and cut up sweet potatoes.  Put them in a microwave-safe bowl and microwave on high for about 5 minutes.  Sweet potatoes should not be soft, but a knife should easily pierce them.  Set them aside.

Mince shallots, chop drained mushrooms and broccoli into small florettes.  Heat 2 tsp oil over medium heat in another skillet or saute pan.  When oil is hot add shallots and mushrooms. Saute about 5 minutes.  Add broccoli and sherry and saute about 3 more minutes.  Broccoli should still be crisp, just shy of al dente.  Stir in all of the parmesan and half of the jack cheese.  Set aside to cool to room temperature

Preheat oven to a very hot 450 degress.  Rinse and wipe dry chicken breasts.  Put each breast between 2 pieces of plastic wrap and pound with a meat mallet until flat and about 1/4 inch thick.  If they are too thick, you may have to slice the breasts side ways (parallel to the cutting board).  Start on the thicker side, stop about 1/2 inch from the end, and then open them like a book.  Then pound them.

Put half the broccoli stuffing lengthwise down the middle of a flattened chicken breast.  Use the plastic wrap to help roll up the chicken breast into a log (do not leave the plastic in the chicken!).  Place rolled chicken, seam side down, on a baking pan sprayed with non-stick cooking spray.  Repeat with other breast.  Sprinkle remaining cheese on top of chicken logs.

Remove garlic from the flavored olive oil.  Add microwaved sweet potato chunks, rosemary, salt and pepper, toss well in skillet.  Spread them apart so they are not crowding each other.  You want them to brown well and not steam.

Put skillet of sweet potato on the top shelf and baking pan of chicken on the bottom shelf of preheated oven.  Bake both for about 15 minutes.  When chicken is no longer pink, move sweet potatoes to the lower shelf and put chicken under the broiler.  Broil chicken a few minutes until cheese is browned on top.  Slice chicken into “coins” and put on plate.  Add sweet potatoes and a nice green salad.  With todays giant chicken breasts, this recipe makes two very generous servings, or four more modest servings.

(c) all rights reserved


2 Responses to “Stuffed D-Cup Chicken and Sweet Papas”

  1. mamarose Says:

    Ha, love the name, and I’m definitely going to try those sweet potatoes!

  2. squirrelmama Says:

    Those sweet potatoes are awesome.

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