Herby Parmesan-Stuffed Organic Chicken Breast

Special

with Bacon and Chive Sour Cream Potato

10 min

Difficulty: 2/3

We love stuffed chicken here at HelloFresh! Garlic butter and Parmesan-stuffed chicken breasts get an upgrade with a side of loaded smashed potatoes. Ingredients: Red potato • Organic 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, propylene glycol alginate, xanthan gum) (milk) • Yellow onion • Spinach • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Chives • Thyme • Garlic.

Allergens

Milk

May contain traces of allergens

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Small Bowl

Large Non-Stick Pan

Measuring Cups

Colander

Slotted Spoon

Ingredients

Organic Chicken Breast

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)

Baby Spinach

56 g

Parmesan Cheese, shredded

0.25 cup

Thyme

7 g

Oil

1.5 tbsp

Butter

2 tbsp

Salt

0.13 tsp

Pepper

0.13 tsp

Preparation

Before starting, to a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
Preheat the oven to 450*F.
Wash and dry all produce.
Add potatoes to boiling water.
Simmer, uncovered, for 8-10 min, until fork-tender.
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.
To a small bowl, add Parmesan, garlic, half the thyme and 2 tbsp (4 tbsp) butter. 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.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
Pan-fry for 2-3 min per side, until golden-brown.
Remove pan from heat.
Transfer chicken to the baking sheet with the potatoes.
Bake in the middle of the oven for 10-12 min, until potatoes are crisp and chicken is cooked through.** (NOTE: for 4 servings, 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 for 7-8 min, stirring occasionally, until crispy.**
Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
To the same pan, add mushrooms, onions and remaining thyme. Cook for 5-6 min, stirring often, until mushrooms are golden.
Add spinach. Cook for 3-4 min, stirring often, until wilted.