1 each Boneless/Skinless Chicken Breast 1 each Red Bell Peppers 1 each Green Bell Peppers 1 each Yellow Bell Peppers 1 Cup Flour 3 Each Eggs 5 each Purple Potatoes Seasoned Bread Crumbs as needed Salt and Pepper as needed Butter as needed Milk as needed Chopped Parsley as needed
1. Thaw chicken breasts, trim far and set aside. 2. Julienne peppers mix colors together, season with salt and pepper mix to taste. 3. Crack eggs in a bowl and beat with a whisk until mixed. Season with salt and pepper mix. 4. Season flour with salt and pepper and set aside. 5. Make a small incision in chicken breast and season inside chicken with salt and pepper and stuff peppers into the cavity. 6. Using a standard breading procedure, dredge chicken in seasoned flour. Dip in egg wash and then dredge in seasoned bread crumbs. 7. Place chicken on a greased sheet pan and place in a 400 degree preheated oven for 15 to 20 minutes or inside of chicken is 180 degrees. 8. Peel and cut potatoes into small pieces and place in sauce pan of water. Boil over medium-high heat until fork tender. Drain and place potatoes in a bowl. 9. Season potatoes as you would your favorite mashed potato recipe. 10. Place small portion of potatoes in the center of a plate. Slice chicken on a bias and place on potatoes so the pepper stuffing is showing. 11. Garnish with lemon butter and serve
The Polo Grill
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