Kardea stuffs chicken breast with her ultimate cheesy comfort food to create an easy all-in-one dinner!Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/42xsxklSubscribe to Food Network http://foodtv.com/YouTubeKardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Scalloped Potato-Stuffed ChickenRECIPE COURTESY OF KARDEA BROWNLevel: IntermediateTotal: 1 hr 20 minActive: 25 minIngredients2 tablespoons salted butter3 tablespoons vegetable oilOne 8-ounce Yukon gold potato, dicedKosher salt and freshly ground black pepper1 1/2 cups chopped broccoli florets1/2 cup chopped country ham1/2 cup shredded sharp Cheddar1/2 cup shredded Gruyre4 bone-in, skin-on chicken breastsChopped fresh parsley, for garnishDirectionsPreheat the oven to 375 degrees F.Heat the butter and 1 tablespoon oil in a large cast-iron skillet. Add the potatoes and sprinkle with salt and pepper. Saut the potatoes until golden brown and tender, about 10 minutes. Remove from the skillet to a bowl. Stir in the broccoli, ham and cheeses, and set aside.Make a pocket in each of the chicken breasts, cutting a slit horizontally through each in the thickest portion, making sure not to cut all the way through. Spoon the filling into the pockets and secure with metal or wooden picks. Sprinkle the outsides of the chicken with salt and pepper.Return the skillet to medium-high heat. Add the remaining 2 tablespoons oil. Add the chicken to the skillet and brown, about 3 minutes per side. Transfer the skillet to the oven and bake until the chicken is browned, the filling is bubbly and an instant-read thermometer inserted in the thickest portion of the meat registers 165 degrees F, 40 to 45 minutes. Remove the chicken from the oven and remove the picks. Sprinkle with the parsley before serving.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#KardeaBrown #FoodNetwork #DeliciousMissBrown #ScallopedPotato #StuffedChickenKardea Brown's Scalloped Potato-Stuffed Chicken | Delicious Miss Brown | Food Networkhttps://www.youtube.com/watch?v=4KTjgXAwfpE
