Herby Parmesan-Stuffed Chicken Breast

Special

New

with Bacon and Chive Sour Cream Potato

10 min

Difficulty: 2/3

American

We love stuffed chicken here at HelloFresh! Garlic butter and Parmesan-stuffed chicken breasts get an upgrade with a side of loaded smashed potatoes. This isn't a dream, it's Hello Fresh! Ingredients: Red potato • Chicken breast • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Yellow onion • Kale • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Chives • Thyme • Garlic.

Allergens

Milk

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Potato Masher

Small Bowl

Large Non-Stick Pan

Measuring Cups

Slotted Spoon

Tags

New

Ingredients

Chicken Breasts

2 unit(s)

Bacon Strips

100 g

Mixed Mushrooms

200 g

Red Potato

400 g

Chives

7 g

Sour Cream

2 unit(s)

Onion, sliced

56 g

Garlic, cloves

2 unit(s)

Kale, chopped

56 g

Parmesan Cheese, shredded

0.25 cup

Thyme

7 g

Oil

1.5 tbsp

Unsalted Butter

2 tbsp

Salt

0.13 tsp

Pepper

0.13 tsp

Preparation

Add potatoes to boiling water.
Simmer, uncovered, until fork-tender, 8-10 min.
Drain, then add potatoes to a parchment-lined baking sheet. Using the bottom of a pot, press to flatten potatoes.
Drizzle 1 tbsp (2 tbsp) oil over potatoes. Season with salt and pepper. Set aside.

Thinly slice mushrooms.
Thinly slice chives.
Strip 1 tbsp (2 tbsp) thyme leaves from stems.
Peel, then mince or grate garlic.
Cut bacon into 1/4-inch strips.
Add Parmesan, garlic, half the thyme and 2 tbsp (4 tbsp) butter to a small bowl. Mash together with a fork to combine. Set aside.

Pat chicken dry with paper towels.
Carefully slice into the centre of each breast, parallel to the cutting board, leaving 1 inch intact on the other end. Open up each breast like a book, then season all over with salt and pepper.
Divide Parmesan filling between each breast, then fold closed.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
Pan-fry, until golden-brown, 2-3 min per side
Remove pan from heat.
Transfer chicken to the baking sheet with the potatoes.
Bake in the middle of the oven until potatoes are crisp and chicken is cooked through, 10-12 min.** (NOTE: for 4 ppl use 2 baking sheets and roast in the top and middle of the oven.)

Meanwhile, reheat the pan over medium-high.
When hot, add bacon. Cook, stirring occasionally, until crispy, 7-8 min.**
Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
Add mushrooms, onions and remaining thyme to the same pan. Cook, stirring often, until mushrooms are golden-brown, 5-6 min.
Add kale. Cook, stirring often, until wilted, 3-4 min.