Cheesy Bacon-Stuffed Organic Chicken

Spéciale

with Baby Tomatoes, Broccoli and Creamy Smashed Potatoes

12 min

Difficulté: 2/3

Européenne

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. Ingrédients : Pomme de terre à chair jaune • Poitrines de poulet biologique • Brocoli • Petites tomates • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne) (lait) • Oignon vert • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • Chapelure italienne (chapelure grillée [farine enrichie (farine de blé, orge maltée, niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique), sirop de maïs à haute teneur en fructose, sirop de maïs, huile végétale partiellement hydrogénée, eau, levure, sel, sucres (cassonade, miel, mélasse, sucre, dextrose), gluten de blé, lactosérum, farine de soya, farine de seigle, farine de maïs, son d'avoine, farine de maïs, fécule de maïs, farine de riz, farine de pommes de terre, beurre, agents de conditionnement de la pâte (mono et diglycérides, stéaroyl-lactylate de sodium et/ou de calcium, léthicine de soya, carbonate de calcium, acide ascorbique), nutriments de levure (sulfate d'ammonium, sulfate de calcium, phosphate monocalcique), vinaigre distillé, lait écrémé, babeurre, acide citrique, vinaigre de céréales, datte, iodate de potassium, gomme de guar, phosphate de calcium, acide lactique, propionate de calcium, acide lactique, propionate de calcium, sorbate de potassium, graines de sésame], sel, fromage pecorino romano importé (lait de brebis, sel, présure), épices, arômes naturels et artificiels, ail, oignon et persil) (orge, lait, avoine, seigle, sésame, soya, blé) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde).

Allergens

Orge

Avoine

Seigle

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Passoire

Presse-purée

Grande poêle antiadhésive

Verre doseur

Bol à mélanger, moyen

Écumoire

Film plastique

Ingrédients

Poitrines de poulet bio

2 unit(s)

Tranches de bacon

100 g

Brocoli

227 g

Petites tomates

113 g

Oignons verts

2 unit(s)

Chapelure italienne

4 tbsp

Fromage cheddar, râpé

0.25 cup

Fromage à la crème

1 unit(s)

Crème sure

1 unit(s)

Moutarde de Dijon

1 tbsp

Pommes de terre à chair jaune

400 g

Huile

1 tsp

Sel

0.25 tsp

Poivre

0.25 tsp

Beurre non salé

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

970

kcal

Calories

970

kcal

Calories

Fat