Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 30 ingredients for grocery delivery
Step 1
Preheat oven to 400°F
Step 2
Skewer 3 potatoes on each rod, poking them toward the bottom side rather than through the middle
Step 3
Cut very thin slices about 1/8-inch thick down to rod down the whole potato
Step 4
Drizzle the potatoes with olive oil to lightly coat and season with salt and pepper
Step 5
Roast 20 minutes to get the potatoes to open a bit along the slices
Step 6
Combine lemon zest, rosemary and garlic in a small bowl and sprinkle the mixture in between the potato slices
Step 7
Roast 25 minutes more
Step 8
Remove from oven and keep warm loosely covered with foil
Step 9
Melt butter in a small skillet and add panko
Step 10
Toast until light and evenly golden; remove from heat
Step 11
Cool to room temp and toss with parsley and half the cheese
Step 12
Working from the rounded thicker side of the chicken breast pieces, cut into the breasts to butterfly them, opening them like a book
Step 13
Gently pound each piece to 1/4-inch thick
Step 14
And season the inside of the meat with salt and pepper
Step 15
Combine defrosted spinach, separating it with fingertips, with ricotta, egg yolk, walnuts, salt, pepper, nutmeg and remaining cheese
Step 16
Fill each breast with a few tablespoons of cheese each and close them
Step 17
Drizzle with a little olive oil and season lightly with salt and pepper
Step 18
Wrap each piece of stuffed chicken with speck
Step 19
Heat a large skillet with 2 tablespoons oil, 2 turns of the pan, over medium-high heat
Step 20
Brown chicken 3-4 minutes on each side
Step 21
When you remove the potatoes from the oven reduce heat to 350°F, add chicken and roast 15 minutes to finish cooking through
Step 22
Slice the stuffed chicken on a bias and fan piece out on warm dinner plates
Step 23
Serve with lemon wedges with Hasselback potatoes alongside topped with parsley and cheese breadcrumbs