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Recipe by Kiki Fisher

Chicken Capons Stuffed with Root Vegetables

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Egg

Ingredients

Chicken Capons Stuffed with Root Vegetables

  • 2 tablespoons oil

  • 2 onions, diced (or use 1 cup Haddar Sauteed Onions and skip step 2)

  • 2 cups mashed potatoes

  • 1 small parsnip, grated

  • 1 carrot, grated

  • 2 eggs

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 6 white chicken capons (boneless, skin-on chicken breasts)

  • Gefen Olive Oil, for brushing

Directions

Prepare the Filling

1.

Preheat oven to 325 degrees Fahrenheit.

2.

In a frying pan, heat oil over medium heat. Add onions and sauté until golden.

3.

In a bowl, combine sautéed onions with potatoes, parsnip, and carrot.

4.

Add eggs, salt, and pepper, and mix to combine.

Stuff the Chicken Capons

1.

Working with one capon at a time, place face down. Top with a heaping tablespoon of filling (or a bit more, depending on the size of the chicken).

2.

Roll up tightly and place in a baking pan. Brush with oil. Repeat with remaining capons and filling.

3.

Cover pan tightly and bake three hours.

Chicken Capons Stuffed with Root Vegetables

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Rita Landa
Rita Landa
1 year ago

Hi for the public 2 cups mashed potatoes is not low carb but high carb. Looks delicious for low carb I would suggest butternut squash mashed delicious