The chicken breasts and the boy choy were on sale so I tried to be a little adventurous and opted for stuffed chicken with smashed potatoes and bok choy. I think the work I put into the whole meal was worth it. I wouldn't change any of it! Although, the amount of garlic you put in your recipe is left at your discretion, I just happen to love garlic.
Ingredients
10 small-ish red or fingerling potatoes
olive oil
2-3 garlic cloves, minced
1 green onion, sliced
black pepper
2 chicken breasts
3/4 cup fresh spinach, chopped
1/3 cup cream cheese (ricotta cheese would have been good too)
black pepper, cayenne, dried basil
6-8 medium bok choy (large baby bok choy)
2 garlic cloves, minced
olive oil
Method
1. Preheat oven at 350 F.
2. Place potatoes on baking sheet, and bake for 20-30 minutes, or until fork tender.
3. Take potatoes out and let cool for about 10 minutes.
4. During that time, raise oven temperature to 450 F. Wash the bok choy, set aside.
5. Put a potato between two plates and smoosh it to about a 3/4 inch thick. Repeat.
6. Once all potatoes are smashed, drizzle with oil and sprinkle with onions and garlic, season with black pepper. Bake for 15-20 minutes, or until crispy golden brown.
7. During that time, mix spinach and cream cheese (softening the cream cheese before hand will help with this step).
8. Cut chicken breasts in the middle from one long side to the next, leaving about half and inch attached so as to make a pocket.
9. Stuff each breast with half the spinach mixture.
10. Place the breasts on a baking sheet. Season with black pepper, cayenne and basil.
11. Once potatoes are baked, lower oven temperature to 375 F. Set potatoes aside and bake the chicken for about 20 minutes.
12. While the chicken bakes, heat olive oil in a wok on medium-heat. Add garlic and bok choy. Cook for about 8-10 minutes, or until leaves (not stems) are tender.
13. Plate up and enjoy!
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