Stuffed Chicken Breast with Roasted Rosemary Potatoes

This is my spin on a classic French dish!

5 boneless, skinless chicken breast
Zest and juice from have a lemon
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon dried oregano
2 cloves garlic minced
1/4 cup olive oil
2 tablespoons butter
2 tablespoons olive oil

2 cups brown rice
3 cups chicken broth
2 cups water
1/3 cup dried cranberries chopped
1/2 cup almonds chopped
1 tablespoon fresh rosemary
1 clove garlic minced
8 ounces shredded Swiss cheese

5 potatoes peeled and cubed
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 cup fresh rosemary

Pan drippings
2 tablespoons flour
2 cups chicken broth

Add the rice to a medium sauce pot with the chicken broth and water. bring this to a boil, cover, reduce heat and simmer for 20-25 minutes or until the rice is tender. Start your knife about 1 inch from the end lengthwise and slit the chicken almost all the way through, then inside that cut slit each side toward the edge almost all the way through to make a nice big pocket in the center of the chicken. In a small mixing bowl combine the salt, pepper, cumin, garlic, oregano, lemon zest and juice, vinegar and olive oil and mix well. Place the chicken in a freezer bag and pour in the marinade and place in the
refrigerator for at least 30 minutes. Once the rice is cooked it needs to cool a little so place it in a large mixing bowl and put it in the refrigerator until it is cool enough to handle. While the rice is cooling chop the almonds, dried cranberries garlic and rosemary. Shred the cheese and set this all aside. Peel and chop the potatoes and coat with police oil, salt, pepper and cumin. Remove the rosemary from the stem and sprinkle over the potatoes and set aside. Once the rice is cool enough to handle mix in the almond mixture and cheese. Remove the chicken from the marinade and stuff liberally with the rice mixture. Heat a heavy bottom skillet over medium high heat. Add the butter and olive oil. Put the chicken in and let this cook for about 15 minutes. While the chicken is on the stove top place the potatoes in a 450 degree oven. After 15 minutes put the chicken in the oven. Let this cook for 25-30 minutes. Remove the chicken from the oven and set aside to rest. Place the pan back on the stove top over medium high heat. Add the flour to the pan dripping and let this cook for about 2 minutes whisking constantly. Whisk in the chicken broth and let simmer until thickened. Broil the potatoes for 3-4 minutes or until golden brown and serve. For more on this recipe or any others please email me at alesia.leach@gmail.com