Stuffed Chicken with Alexandra’s Pikliz Hot Honey & Potato Salad

Prep Time: 45 minutes

Serves: 4

Ingredients

For the Chicken

• 4 boneless chicken breasts or thighs (with skin)
• 1½ cups buttermilk
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp dried thyme
• Salt, to taste

For the Filling

• 3 cups spinach
• ¼ cup diced onion
• 1 garlic clove, chopped
• ¼ cup dried cranberries (rehydrated in hot water for 10 minutes)
• ¼ cup feta cheese
• 50 g mozzarella cheese
• 2 tbsp Alexandra’s Pikliz Hot Honey Sauce

For the Glaze

• 2 tbsp Alexandra’s Pikliz Hot Honey Sauce
• 2 tbsp orange juice
• 2 tbsp olive oil

For the Potato Salad

• 200 g small potatoes (medley or baby), cut in halves or quarters
• ½ cup mayonnaise
• ¼ cup crispy bacon bits (tossed with Hot Honey Sauce)
• 1 tbsp Dijon mustard
• 2 tbsp chopped chives or green onion
• Salt and pepper, to taste

Instructions

1. Prepare the Chicken
   Slice each chicken breast in half horizontally (butterfly cut), keeping the two sides attached so it can be rolled later.
2. Marinate
   In a zip-lock bag or bowl, combine the chicken, buttermilk, garlic powder, onion powder, thyme, and a pinch of salt. Marinate for at least 15 minutes.
3. Make the Filling
   In a pan, sauté spinach with onion, garlic, and a pinch of salt until just wilted. Remove from heat and stir in feta, mozzarella, and rehydrated cranberries while still warm.
4. Assemble & Roll
   Pat the marinated chicken dry. Spoon the filling evenly onto each piece, roll tightly (skin facing outward), and secure with toothpicks.
5. Prepare the Glaze
   Whisk together Alexandra’s Pikliz Hot Honey Sauce, orange juice, and olive oil.
6. Bake
   Place cut potatoes in a lightly oiled baking dish. Drizzle with olive oil, sprinkle with thyme and salt, then set the rolled chicken on top. Brush with the hot honey glaze.
   Bake at 350°F (175°C) for 25–30 minutes, until the skin is golden and the potatoes are tender.
7. Rest & Slice
   Remove the chicken and let it rest for 5 minutes. If needed, return potatoes to the oven to finish cooking. Slice the chicken into thick rounds.
8. Finish the Potato Salad
   In a bowl, combine cooked potatoes with mayonnaise, Dijon mustard, chives, and crispy bacon bits. Season to taste.
9. Serve
   Plate the stuffed chicken over the potato salad, drizzle lightly with Hot Honey Sauce, and serve warm.

Click how to video

Chef’s Notes

• For extra flavor, marinate the chicken overnight.
• You can air-fry the chicken rolls at 375°F for 15–18 minutes for a crispier finish.
• Substitute goat cheese for feta if desired.
• Perfect for Sunday dinners or entertaining — a bold, modern take on a comforting classic.