Poitrine de poulet farcie au parmesan et aux herbes

Spéciale

avec bacon et pommes de terre à la crème sure à la ciboulette

10 min

Difficulté: 2/3

Americaine

Ingrédients : Pomme de terre rouge • Poitrine de poulet • Mélange de champignons (champignons cremini, champignons blancs, pleurotes) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • 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, alginate de propylène glycol, gomme de xanthane) (lait) • Oignon jaune • Épinards • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Ciboulette • Thym • Ail.

Allergens

Lait

Peut contenir des traces d’allergènes

Utensils

Papier sulfurisé

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Petit bol

Grande poêle antiadhésive

Verre doseur

Passoire

Écumoire

Tags

Ineligible-reco

Speciality

Ingrédients

Poitrines de poulet

2 unit(s)

Tranches de bacon

100 g

Mélange de champignons

200 g

Pommes de terre rouges

400 g

Ciboulette

7 g

Crème sure

2 unit(s)

Oignon, en tranches

56 g

Gousses d'ail

2 unit(s)

Bébés épinards

56 g

Parmesan, râpé grossièrement

0.25 cup

Thym

7 g

Huile

1.5 tbsp

Beurre

2 tbsp

Sel

0.13 tsp

Poivre

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. Wash and dry all produce.
Preheat the oven to 450*F.
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.
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.