Description
This Chicken and Mashed Potato Nests with Mozzarella is a comforting and hearty dish featuring crispy mashed potato nests filled with a flavorful sautéed chicken and vegetable mixture, topped with melted mozzarella cheese. Perfect for a family dinner, this recipe combines creamy mashed potatoes with tender chicken, aromatic spices, and gooey cheese baked to golden perfection.
Ingredients
Mashed Potatoes
- 10 medium yellow potatoes
- 1/3 cup grated parmigiano
- 1 tablespoon milk
- Salt and pepper, to taste
- Avocado oil, for greasing the baking dish
Chicken Mixture
- 3 tablespoons avocado oil
- 3 boneless, skinless chicken breasts, cut into bite-size pieces
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1/2 bell pepper, diced
- 1/4 teaspoon paprika
- 1/2 teaspoon dry oregano
- Salt and pepper, to taste
- 1 tablespoon tomato paste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 425°F (220°C) and lightly grease a baking dish with avocado oil to prevent sticking.
- Cook Potatoes: Peel the potatoes and boil them in salted water until they are fork tender, about 15-20 minutes. Drain well and return them to the pot.
- Mash Potatoes: Using a potato masher, mash the potatoes until smooth. Stir in the grated parmigiano, milk, and season with salt and pepper to taste. Mix until well combined.
- Shape Mashed Potato Nests: Allow the mashed potatoes to cool slightly. Divide the mash into 6 equal portions and shape each into a ball. Place the balls in the prepared baking dish, pressing an indent into the center of each to create a nest.
- Cook Chicken Mixture: Heat the avocado oil in a pan over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, stirring occasionally until lightly browned.
- Add Vegetables and Spices: To the chicken, add the diced onion, minced garlic, diced bell pepper, paprika, oregano, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally until vegetables soften and garlic loses its raw smell.
- Incorporate Tomato Paste: Stir the tomato paste into the chicken and vegetable mixture until evenly combined. Remove the pan from heat.
- Fill and Top Nests: Spoon the chicken mixture into the mashed potato nests. Sprinkle shredded mozzarella cheese generously over each nest.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and golden brown.
Notes
- You can substitute mozzarella with any melting cheese like cheddar or provolone for variation.
- To save time, cook the chicken mixture in advance and assemble just before baking.
- Use Yukon Gold potatoes for creamier mashed potatoes.
- Season the chicken mixture according to your taste; add chili flakes for a spicy kick.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
