Tuesday Night: Stuffed Chicken Breasts and Pan-Roasted Potatoes

For the chicken, I used the "Chicken, Kiev Style" recipe from JPT: butterflied chicken breasts with a mushroom-onion-garlic-cilantro stuffing, breaded with cilantro bread crumbs, and baked.

The potatoes were a pan roasting variation, with shallots. For two servings:

10 Small Yukon gold potatoes (baby sized), peeled
3 chopped shallots
1-2 Tbs butter
3/4 cup chicken stock
1 Tbs chopped fresh parsley
salt and pepper

saute the shallots with a good pinch of salt in the butter over medium high heat for a couple of minutes, until they soften.
Add the potatoes and cook, stirring occasionally, for a few more minutes until the shallots start to brown and the potatoes are well coated in butter.
Add the chicken stock, bring to a boil, then reduce heat to get a simmer. Simmer for 20-25 minutes uncovered, stirring occasionally, until most of the stock has evaporated and the potatoes are done. If it's looking like the stock is all going to vanish before the potatoes are cooked, put a lid on for the last few minutes.
Remove from the heat, stir in the parsley, and adjust seasonings.
Serve immediately.

We had a big green salad to accompany the chicken and potatoes. The chicken was very good, but I think that stuffing the chicken breasts is a bit overly fancy for a weekday meal. This would taste just as good if the chicken was done as cutlets and served on top of the stuffing. The potatoes were most excellent.