Cheesy Bacon-Stuffed Chicken

Special

New

with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes

12 min

Difficulty: 2/3

European

Close your eyes, take a bite and you'll feel like you're in a five-star restaurant! Cream cheese, cheddar and bacon make a luscious 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) (milk) • Green onion • 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 lethicin, 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).

Allergens

Barley

Oats

Rye

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Potato Masher

Large Non-Stick Pan

Measuring Cups

Medium Bowl

Slotted Spoon

Plastic Wrap

Tags

New

Speciality

Ingredients

Chicken Breasts

2 unit(s)

Bacon Strips

100 g

Broccoli

227 g

Baby Tomatoes

113 g

Green Onion

2 unit(s)

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

Preparation

Heat a large non-stick pan over medium-high heat.
Meanwhile, cut bacon crosswise into 1/4-inch strips.
When the pan is hot, add bacon.
Cook for 5-7 min, flipping occasionally, until crispy.** (TIP: Reduce heat to medium if bacon is browning too quickly.)
Remove the 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 heat.
Once boiling, reduce heat to medium. Simmer for 10-12 min, uncovered, until fork-tender.
Drain and return potatoes to the same pot, off heat.
Cover to keep warm.

Meanwhile, combine cheddar, cream cheese and bacon in a medium bowl.
Pat chicken dry with paper towels, then carefully slice into the centre of each breast, parallel to the cutting board. Leave 1/2 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 bacon filling, then fold 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 a 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 mixture, pressing down gently to adhere.
Bake for 12-14 min in the middle of oven until chicken is cooked through.**

Meanwhile, trim broccoli ends. Cut broccoli into bite-sized pieces.
Thinly slice green onions.
Poke tomatoes with a fork.
Carefully discard any 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 green onions. Toss to combine.

Roughly mash sour cream, remaining green onions, 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.

Nutrition per serving

970

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

245

Cholesterol