with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes
Who needs to go out to eat when you can make a restaurant-calibre dish at home? Cream cheese, cheddar and bacon come together in a luxurious stuffing for golden breaded chicken breasts in this date night-worthy meal. Ingredients: Yellow potato • Chicken breast • Broccoli • Baby tomatoes • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Sour cream (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) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Italian breadcrumbs (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) (barley, milk, oats, rye, sesame, soy, wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chives.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Bacon Strips
100 g
Broccoli
227 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
1 unit(s)
Dijon Mustard
1 tbsp
Yellow Potato
400 g
Oil
1 tsp
Salt
0.25 tsp
Pepper
0.25 tsp
Unsalted Butter
3 tbsp
- 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 cut broccoli into bite-sized pieces.
- 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 broccoli, 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.)
- Divide chicken, smashed potatoes and veggies between plates.
1010
kcal
Calories
63
g
Fat
30
g
Saturated Fat
56
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
58
g
Protein
245
mg
Cholesterol
1300
mg
Sodium
1.5
g
Trans Fat
2100
mg
Potassium
300
mg
Calcium
4.5
mg
Iron
with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes
with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes
with Baby Tomatoes, Broccolini and Creamy Smashed Potatoes
with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes
