Colcannon-Stuffed Chicken Breast

Colcannon-Stuffed Chicken Breast

Ingredients (Serves 4):

For the Colcannon Filling:

• 2 cups mashed potatoes (prepared ahead of time, or use instant mashed potatoes)

• 1 cup finely chopped kale or cabbage (steamed or sautéed until tender)

• 2 green onions, finely chopped

• 1/4 cup shredded Irish cheddar cheese (optional, for extra richness)

• 2 tablespoons butter

• Salt and black pepper, to taste

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For the Chicken:

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• Salt and black pepper, to taste

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For the Pan Sauce (Optional):

• 1/2 cup chicken broth

• 1/4 cup heavy cream

• 1 tablespoon butter

• 1 teaspoon Dijon mustard

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Colcannon Filling:

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   • In a mixing bowl, combine the mashed potatoes, steamed kale or cabbage, green onions, and shredded cheddar cheese (if using).

   • Add the butter and season with salt and black pepper to taste. Mix well and set aside.

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3. Prepare the Chicken:

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   • Preheat the oven to 375°F (190°C).

   • Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.

   • Season the chicken breasts inside and out with garlic powder, smoked paprika, salt, and black pepper.

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5. Stuff the Chicken:

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   • Spoon the colcannon filling into the pocket of each chicken breast, pressing gently to pack it in. Secure the opening with toothpicks if needed.

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7. Sear the Chicken:

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   • Heat olive oil in a large oven-safe skillet over medium-high heat.

   • Sear the stuffed chicken breasts for 3-4 minutes per side, until golden brown.

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9. Bake the Chicken:

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   • Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

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11. Make the Pan Sauce (Optional):

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    • Remove the chicken from the skillet and set aside to rest.

    • Place the skillet back on the stovetop over medium heat. Add the chicken broth and scrape up any browned bits from the bottom of the pan.

    • Stir in the heavy cream, butter, and Dijon mustard. Simmer for 2-3 minutes until slightly thickened.

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12. Serve:

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• Remove the toothpicks from the chicken breasts.

• Drizzle the pan sauce over the chicken (if using) and garnish with fresh parsley.

• Serve with extra colcannon or steamed vegetables on the side.

Tips:

• If you don’t have kale or cabbage, you can use spinach or even leeks for a different twist.
• For a crispy topping, sprinkle the stuffed chicken breasts with breadcrumbs before baking.
• This dish pairs beautifully with a pint of Guinness or a glass of white wine