Bacon and Cheese Stuffed Chicken
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Bacon and Cheese Stuffed Chicken

Bacon and Cheese Stuffed Chicken

with Potato Wedges and Kale Slaw

We love stuffed chicken here at HelloFresh! Swiss and bacon stuffed chicken breasts get an upgrade with a finishing dipping in chive aioli. This stuffed chicken dream is served over fluffy mash potatoes.

Allergènes:
Orge
Lait
Avoine
Seigle
Sésame
Soya
Blé
Oeuf
Moutarde

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation45 minutes
Temps de cuisson
DifficultéIntermédiaire

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

100 g

Tranches de bacon

4 cs

Chapelure italienne

(Contient Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir Oeuf)

2 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)

½ tasse(s)

Cheddar blanc, râpé

(Contient Lait)

170 g

Mélange pour salade de chou

1 pièce(s)

Pomme de terre Russet

3 pièce(s)

Gousses d'ail

1 pièce(s)

Crème sure

7 g

Ciboulette

1 cs

Moutarde de Dijon

(Contient Moutarde Peut contenir Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)

113 g

Petites tomates

1 pièce(s)

Citron

Pas inclus dans votre livraison

¼ cc

Sel et Poivre*

½ cc

Sucre*

2.5 cs

Huile*

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Informations nutritionnelles

Énergie (kcal)980 kcal
Graisses60 g
dont saturés17 g
Glucides42 g
dont sucres7 g
Fibres5 g
Protéines60 g
Cholestérol195 mg
Sel1270 mg
Gras Trans0.4 g
Potassium1500 mg
Calcium300 mg
Fer3.5 mg

Instructions

ROAST POTATOES
1

Cut potatoes into 1/2-inch thick wedges. On a parchment-lined baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with pepper. Roast in middle of oven, until golden-brown, 25-28 min.

COOK BACON
2

While potato roasts, cut bacon into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.

PREP & STUFF CHICKEN
3

While bacon cooks, slice chives. Halve tomatoes. Juice half the lemon, then cut remaining into wedges. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Carefully slice into centre of each breast – parallel to the cutting board – leaving 1/2-inch intact on the other end. Open up each breast like a book. Season with salt and pepper. Divide cheese and bacon between each breast, then fold closed and press firmly.

COAT AND BAKE CHICKEN
4

Add breadcrumbs and 1/2 tbsp oil (dbl for 4 ppl) to a shallow dish. Stir to combine. In another small bowl, mix mayo and half the mustard. Coat chicken all over with mayo mixture. Working with one chicken breast at a time carefully press into breadcrumbs to coat completely. Transfer chicken, top-side down to a foil-lined baking sheet. Bake in middle of oven, flipping halfway through cooking, until cooked through, 18-20 min.***

MAKE DIP AND DRESSING
5

While chicken bakes, in a large bowl, whisk together remaining mustard, 1 tbsp lemon juice, 1 tbsp oil, 1/2 tsp sugar (dbl all for 4 ppl). Season with salt and pepper. In another small bowl, stir together sour cream, half the chives and 1/4 tsp garlic (dbl for 4 ppl). Season with salt and pepper.

FINISH AND SERVE
6

Add kale slaw mix, tomatoes and remaining chives to the dressing. Toss together. Divide chicken, potatoes and kale slaw between plates. Serve with chive-dip. Squeeze a lemon wedge over salad, if desired.