avec petites tomates, brocoli et pommes de terre sous vide
Si vous fermez les yeux, vous vous croirez au resto! Le fromage à la crème, le cheddar et le bacon forment une délicieuse farce pour les poitrines de poulet panées et dorées.
Allergens
Utensils
Poitrines de poulet
2 unit(s)
Tranches de bacon
100 g
Brocoli
227 g
Petites tomates
113 g
Ciboulette
7 g
Chapelure italienne
4 tbsp
Fromage cheddar, râpé
0.25 cup
Fromage à la crème
2 unit(s)
Crème sure
1 unit(s)
Moutarde de Dijon
1 tbsp
Pommes de terre sous vide
280 g
Huile
4 tsp
Sel
0.25 tsp
Poivre
0.25 tsp
Beurre non salé
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
avec petites tomates, brocoli et pommes de terre sous vide
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avec petites tomates, brocoli et écraser de pommes de terre
avec petites tomates, brocoli et pommes de terre sous vide