Cheesy Bacon-Stuffed Chicken

Double Protein

Very High Fibre

High Protein

with Baby Tomatoes, Broccolini and Creamy Smashed Potatoes

40 min

Difficulty: 2/3

Canadian

Ingredients: Yellow potato • Chicken breasts • Broccolini • Baby tomato • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives.

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Barley

Egg

May contain traces of allergens

Oats

Rye

Triticale

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Classic-plates

Regional-specialty

High Protein

Speciality

Ingredients

Chicken Breasts

2 unit(s)

Bacon Strips

100 g

Baby Tomatoes

113 g

Chives

7 g

Italian Breadcrumbs

4 tbsp

Cheddar Cheese, shredded

0.25 cup

Cream Cheese

1 unit(s)

Sour Cream

43 mL

Dijon Mustard

1 tbsp

Yellow Potato

400 g

Broccolini

170 g

Oil

1 tsp

Salt

0.25 tsp

Pepper

0.25 tsp

Unsalted Butter

3 tbsp

Milk

2 tbsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Cut bacon crosswise into 1/4-inch strips.
Heat a large non-stick pan over medium-high.
When hot, add bacon.
Cook for 5-7 min, flipping occasionally, until crispy.** (TIP: Reduce heat to medium if bacon is browning too quickly.) Remove pan from heat.
Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
Reserve bacon fat in the pan.

Meanwhile, quarter potatoes.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat.
Cover to keep warm.

Meanwhile, in a medium bowl, combine cheddar, cream cheese and bacon.
Pat chicken dry with paper towels, then carefully slice into the centre of each breast, parallel to the cutting board. Leave 1/2 an inch intact on the other end.
Cover each breast with plastic wrap.
Using a rolling pin or heavy pan, pound each breast until 1/2-inch thick. Season with salt and pepper.
Top one side of each breast with cheese-and-bacon mixture, then fold the other side over like a book to enclose filling.

Reheat pan with reserved bacon fat over medium-high.
When hot, add chicken. Sear for 2-3 min per side, keeping each breast closed, until golden.
Meanwhile, in another medium bowl, combine breadcrumbs and 1 tsp (2 tsp) oil.
Transfer to a parchment-lined baking sheet.
Spread Dijon over chicken, then top with breadcrumb-oil mixture, pressing down gently to adhere.
Bake in the middle of oven for 12-14 min, until chicken is cooked through.**

Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
Thinly slice chives.
Prick tomatoes with a fork.
Carefully discard any remaining bacon fat in the pan, then wipe clean. Reheat the same pan over medium-high.
When hot, add broccolini, tomatoes, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Season with salt and pepper.
Cook for 5-6 min, tossing often, until tomatoes soften and broccoli is tender.
Remove from heat. Add half the chives. Toss to combine.

Roughly mash sour cream, remaining chives, 2 tbsp (4 tbsp) milk and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: Smashed potatoes will still have a few chunks.) Season with salt and pepper.
Divide chicken, smashed potatoes and veggies between plates.

Nutrition per serving

1010

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

245

Cholesterol