5-Star Dining At Home: Stuffed Chicken Breasts With A Scalloped Potato Crust

Sometimes you just want to treat yourself to a delicious meal out at a fancy restaurant – especially if it ends up being one of those meals where you savor each and every bite because of how impeccably prepared everything is. Sounds great, right? Well, at least until you get the bill! Luckily, you don't actually have to go out to a Michelin star restaurant to enjoy a well-curated meal. This recipe for stuffed chicken breasts with a scalloped potato crust will help you bring the quality of fine dining straight into your home. And the best part? This meal is super simple to prepare, even though it tastes like it was cooked by a professional chef. Now you can treat yourself to a fancy meal whenever you want!

Yield: 2
Prep Time: 10 minutes
Cooking Time: 30 minutes
Difficulty Level: Easy


  • 2 chicken breasts
  • 8 oz chorizo
  • 8 oz cheddar cheese
  • 2-3 potatoes
  • 16 oz mixed tomatoes
  • 2 red onions
  • olive oil, salt & pepper to taste
  • pesto to serve


1. Make a deep vertical incision inside each chicken breast so that it can be stuffed and season the meat with salt and pepper.

2. Cut the chorizo and cheddar cheese into several equal circles (about 6 chorizo circles and 6 cheddar cheese circles for each chicken breast). Alternate the chorizo circles and cheddar cheese circles on a wooden skewer, push them into the incisions you made in the chicken breasts, and remove the wooden skewers.

3. Wash the potatoes and cut them into several thin scalloped potato slices. Arrange the potato slices in a rectangle on a piece of plastic wrap so that the slices overlap – the size of the rectangle should be slightly larger than the chicken breast. Repeat this a second time for a total of 2 scalloped potato rectangles.

4. Place a stuffed chicken breast on each scalloped potato rectangle and wrap the plastic wrap around each chicken breast so that the potato slices mold to the chicken breast. Then carefully remove the plastic wrap.

5. Cut the mixed tomatoes in half, cut the red onions into wedges, and add them to a casserole dish. Season the dish with some olive oil, salt, and pepper to taste and mix to combine. Place the stuffed chicken breasts on top of the vegetables, transfer the casserole dish to a preheated oven, and cook at 350°F for 30 minutes. Serve the scalloped potato chicken breasts and roasted vegetables with pesto.

Tender chicken, melted cheddar cheese, tangy chorizo, and crispy potatoes – what an amazing combination of textures and flavors! This stuffed chicken breast with a scalloped potato crust is definitely on the menu tonight!

Get the recipe for the Parmesan Chicken Cutlets featured in the bonus video.


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