Diva Tasting: Stuffed Chicken and Mash Potatoes Porvencal

Stuffed Chicken with Spinach

Ingredients

  • 1 container whipped cream cheese
  • 1 package frozen spinach thawed and drained
  • 3 teaspoon garlic minced
  • 1 teaspoon onion powder
  • 6 skinless, boneless chicken breasts – halved horizontally and pounded thin
  • 1 lb. Proscuitto thinly sliced
  • 1 cup heavy whipping cream
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 cup grated Parmesan cheese
  • 4 ounces chopped fresh basil
  • salt and pepper to taste
  • 6 Lg. Russet Mashed Potatoes

Directions

  • Preheat oven to 375 degrees F. Lightly grease an 8×8-inch baking dish.
  • Combine whipped cream cheese, spinach, garlic, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
  • Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
  • Prepare Mashed Potatoes. Cover and keep warm.
  • Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
  • Serve chicken topped with sauce and with a side of Mashed Potatoes or rice Pilaf.

Mashed Potatoes Provencal

Ingredients

  • 1 Teaspoon Salt
  • 4 Cups Water, Or As Needed To Cover
  • 4 Baking Potatoes Diced And Unpeeled
  • 1/2 Cup Butter
  • 1/2 Cup French Onion Dip
  • 2 Teaspoon Minced Garlic
  • 1 Tablespoon Cream, Or To Taste
  • 4 Tablespoons Sour Cream
  • Salt And Ground Black Pepper To Taste (optional)

Directions

  • Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan.
  • Mash butter, French onion dip, and garlic, sour cream into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.
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