avec petites tomates, brocoli et purée onctueuse
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
Pommes de terre à chair jaune
350 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
1 unit(s)
Crème sure
1 unit(s)
Moutarde de Dijon
1 tbsp
Huile
1 tsp
Beurre non salé
2 tbsp
Sel
0.25 tsp
Lait
2 tbsp
Poivre
0.25 tsp
- Cut bacon crosswise into 1/4-inch strips.
- Heat a large non-stick pan over medium-high heat.
- 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.
- Meanwhile, quarter potatoes.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Cover to keep warm.
- Meanwhile, combine breadcrumbs and 1 tsp (2 tsp) oil in a small bowl.
- Combine cheddar cheese, cream cheese and bacon in a medium bowl.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
- Cover each chicken breast with plastic wrap.
- Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- Top one side of each chicken breast with bacon-cheese filling, then fold the other side over filling to enclose.
- Reheat the pan with reserved bacon fat (from step 1) over medium-high.
- When hot, add chicken. (NOTE: Don't overcrowd the pan; sear chicken in 2 batches, if needed.) Sear, keeping each breast closed, until golden, 2-3 min per side.
- Transfer to a parchment-lined baking sheet.
- Spread Dijon over tops of chicken, then sprinkle with breadcrumb mixture, pressing down gently to adhere.
- Bake in the middle of oven until chicken is cooked through, 12-14 min.**
- Meanwhile, cut broccoli into bite-sized pieces.
- Thinly slice chives. Halve tomatoes.
- Carefully discard any remaining bacon fat in the pan, then wipe clean. Reheat the same pan over medium-high.
- When hot, add broccoli, tomatoes and 1/4 cup (1/2 cup) water. Season with salt and pepper.
- Cook, tossing occasionally, until tomatoes soften and broccoli is tender-crisp, 5-6 min.
- Remove from heat. Add half the chives, then toss to combine.
- Roughly mash sour cream, remaining chives, 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!)
- Season with salt and pepper, to taste.
- Divide chicken, mash and veggies between plates.
930
kcal
Calories
55
g
Fat
25
g
Saturated Fat
52
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
59
g
Protein
225
mg
Cholesterol
1320
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
300
mg
Calcium
4
mg
Iron
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