with Baby Tomatoes, Broccoli and Sous Vide Potatoes
Close your eyes, take a bite and you'll feel like you're in a restaurant! Cream cheese, cheddar and bacon make a luscious stuffing for golden, breaded chicken breasts in this date-night-worthy meal.
Allergens
Utensils
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
2 unit(s)
Sour Cream
1 unit(s)
Dijon Mustard
1 tbsp
Sous Vide Potatoes
280 g
Oil
4 tsp
Salt
0.25 tsp
Pepper
0.25 tsp
Unsalted Butter
1 tbsp
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, cut bacon crosswise into 1/4-inch strips.
- When hot, add bacon.
- Cook, flipping occasionally, until crispy, 5-7 min.** (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.
- Combine cheddar, cream cheese and bacon in a bowl.
- 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 like a book to enclose filling.
- Reheat pan with reserved bacon fat over medium-high.
- When hot, add chicken. Sear, keeping each breast closed, until golden, 2-3 min per side.
- Meanwhile, combine breadcrumbs and 1 tsp (2 tsp) oil in a bowl.
- Transfer to a parchment-lined baking sheet.
- Spread Dijon over chicken, then top with breadcrumb mixture, pressing down gently to adhere.
- Bake in the middle of oven until chicken is cooked through, 12-14 min.**
- While chicken sears, drain, then pat potatoes very dry with paper towels.
- Add potatoes and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
- Meanwhile, cut broccoli into bite-sized pieces.
- Thinly slice chives.
- 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, tossing often, until tomatoes soften and broccoli is tender, 5-6 min.
- Remove from heat. Add half the chives, then toss to combine.
- Add sour cream and remaining chives to a small bowl. Season with salt and pepper, then stir to combine.
- Divide chicken, potatoees and veggies between plates.
- Serve chive sour cream alongside potatoes
870
kcal
Calories
54
g
Fat
21
g
Saturated Fat
38
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
58
g
Protein
205
mg
Cholesterol
1590
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
300
mg
Calcium
5
mg
Iron
with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes
with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes
with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes
with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes
with Baby Tomatoes, Broccolini and Creamy Smashed Potatoes
