Alliteration Chicken (a.k.a. Cheddar & Chutney Stuffed Chicken Breasts)


The idea for this chicken actually came from Rachel Ray’s “Big Orange Book,” a solid collection of totally manageable recipes. This is technically my second attempt at this dish. When I tried it years ago, I wasn’t quite sure how to stuff the chicken so the cheese ended up oozing out into the pan instead of on my plate. With Elliott at the helm however, I knew this chicken recipe had a fighting chance. White Cheddar and chutney may sound counter-intuitive, but the flavors are actually quite complimentary.

The secret to our mashed potatoes is all in the potato ricer tool. We recently purchased it for a night of gnocchi and we’ve never looked back. The ricer creates the perfect consistency for the creamiest mashed potatoes you’ll ever taste. Once you add the crème fraiche and drizzle them with gravy, your potatoes actually run the risk of taking center stage on your plate!

For the Chicken:
2 chicken breasts
Sharp white cheddar cheese, thick slices
Major Grey’s mango chutney
Salt and Pepper

For the Mashed Potatoes:
3 baking potatoes
Crème fraiche, 4 tbl
Butter, 2 tbl
Salt and Pepper to taste

For the Green Beans:
2 tbl high heat oil (we use safflower)
A few handfuls of green beans, with the tops trimmed off
Minced garlic, three cloves
1/2 a lemon, sliced and ready to squeeze

With a small, sharp paring knife, carefully cut a pocket into the chicken breast. Take your time and be sure not to poke through the back. Stuff the breasts with the cheese and chutney, then rub with salt and pepper. Sear them in a hot (medium-high) cast iron skillet for a few minutes on each side, until golden brown. Secure sides with toothpicks if necessary and finish off in a 425° oven (6 minutes, tops). Meanwhile boil the potatoes until tender and run through the potato ricer. Add a dollop of butter and crème fraiche. Add salt and pepper to taste.

After the chicken is finished cooking, set aside to rest and return the skillet to the stovetop. Deglaze with a bit (1/4 cup) of wine and cook down. Add 2 tbl of butter and 2 tbl of flour. Stir consistently for a couple of minutes until the mixture has been bubbling steadily for a minute or two and has developed a nutty aroma. Add 2 cups of chicken stock and stir until thickened.

We completed the dish with a classic weeknight special from Elliott’s family. You basically sautée a bunch of green beans with some garlic and finish off with lemon juice and salt. Just be careful not to burn the garlic and they’ll come out great.

Good luck and happy stuffing!


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