Скачать или смотреть Need a New Chicken Recipe? Make These Pancetta-Wrapped Chicken Baskets with Potato-Broccoli Mash

Looking to impress your friends and family with something truly special? This recipe is so delicious it will go straight to the top of your favourites list.

We are making today pounded chicken breasts stuffed with a mushroom, onion, and carrot filling, topped with cheddar cheese and wrapped in crispy pancetta. We’re serving them with a creamy potato and broccoli mash and some fresh tomato salad on the side.

INGREDIENTS
Chicken and Pancetta Baskets
3 chicken breast fillets
Up to 30 thin slices of dry pancetta
150g (0.33 lbs) white mushrooms
1 large carrot
1 white onion
1 red onion
150g (0.33 lbs) mild Cheddar cheese
1 tsp smoked paprika (or to taste)
Salt and freshly ground black pepper, to taste
Olive oil, for frying
Butter, for frying

Mashed Potatoes and Broccoli
6-8 medium potatoes
1 head of broccoli
200ml (0.85 cups) warm milk
50g (0.11 lbs) butter

Tomato Salad
200g (0.44 lbs) cherry vine tomatoes
1 shallot
1 tbsp olive oil
Salt and freshly ground black pepper, to taste

COOKING TIPS
Grate your carrot and finely dice the mushrooms. Since they are going inside the chicken, you want them small enough to soften quickly and stay tucked in.
When you prep the chicken, try to get it to an even thickness. This makes it much easier to roll around the filling and ensures it cooks through at the same time.
For the fluffiest mash, let the steam evaporate off the potatoes and broccoli for a minute after draining before you add the butter and warm milk. It prevents the mash from becoming watery.

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0:00 Prepping the Mushroom, Onion, and Carrot Filling
2:07 Prepping the Chicken for Stuffing
3:24 Let's Wrap the Chicken in Pancetta to Make Those Baskets
5:35 Let’s Prep the Potatoes
6:07 Making the Fresh Tomato Salad
7:26 Making the Creamy Potato and Broccoli Mash
8:07 Plating Up: Serve and Enjoy!

#cookingathome #chickenbreastrecipe #stuffedchicken