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Last week I talked about four things that might make you feel like a bad cook. One of the reasons I believe that a lot of new cooks think they lack the skills they need to make an impressive meal is that too many people start with complicated recipes. One solution? Focus on a delicious side dish and let the New Barber Foods Stuffed Chicken Breasts steal the show.
Barber Foods Stuffed Chicken Breasts are are perfect for weeknight date nights — they cook in approximately 30 minutes and because they’re available in six different varieties, you can easily pull together a fun theme dinner: a French menu around the Cordon Bleu, comfort foods with Chicken Kiev or Broccoli & Cheese and so on. You can find the brand new packaging in the freezer aisle at your local grocery store, which for me is Mariano’s Fresh Market in Chicago.
I tried the Chicken Kiev, which is a popular entree of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then coated with eggs and breadcrumbs, and either fried or baked. It’s simple, full of flavor and the breading was super light and stayed perfectly crispy.
Because Chicken Kiev is simple, it pairs perfectly with almost any side dish you can imagine. Because it’s fall and I’m already craving hearty, stick-to-your-ribs comfort foods, I decided to pair this with scalloped potatoes with fresh herbs. The entire meal comes together in under an hour, the potatoes cooking for approximately 45-50 minutes and the chicken approximately 30, or until it reaches an internal temperature of 165 degrees F.
To make the scalloped potatoes, you follow a few simple steps, but what really makes the dish is the fresh herbs you add. You can use a combination of your favorites herbs: parsley, thyme, rosemary or sage. I like a combination of sage and rosemary, which to me are the perfect flavors to take you into fall and winter.
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups reduced fat (2%) milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup grated sharp cheddar cheese
- 3 tablespoons chopped fresh herbs (I use rosemary, sage and thyme)
- 1⁄2 cup grated cheese, to sprinkle on top
- dash paprika, optional
- In a small sauce pan, melt butter and blend in flour with a whisk. Let sit for a minute. Add all of cold milk, stirring with a whisk, season with salt and pepper, to taste.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Once cheese is melted and sauce combined, stir in herbs.
- Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color and garnish with additional herbs.
- Bake uncovered for about 1 hour at 350°F. Serve warm.