HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Parmesan Stuffed Chicken Breast
Herby Parmesan-Stuffed Chicken Breast

Herby Parmesan-Stuffed Chicken Breast

with Bacon and Chive Sour Cream Potato

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We love stuffed chicken here at HelloFresh! Garlic butter and Parmesan stuffed chicken breasts get an upgrade with a side of loaded smashed potatoes. This isn't a dream, it's Hello Fresh!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time60 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount


Chicken Breasts

100 g

Bacon Strips

227 g

Cremini Mushrooms

300 g

Red Potato

7 g


6 tbsp

Sour Cream


113 g

Red Onion, sliced

6 g


56 g

Kale, chopped

¼ cup

Parmesan Cheese


7 g


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


2.25 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories940 kcal
Fat55 g
Saturated Fat21 g
Carbohydrate41 g
Sugar9 g
Dietary Fiber6 g
Protein60 g
Cholesterol215 mg
Sodium1260 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Pot
Small Bowl
Paper Towel
Large Non-Stick Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Combine potatoes, 1 tsp salt and enough water to cover (approx. 1-inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 8-10 min. Drain, then add potatoes to a lightly-oiled baking sheet. Using the bottom of a pot, press to flatten potatoes. Drizzle over 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.


While potatoes boil, quarter mushrooms. Thinly slice chives. Strip 1 tbsp thyme leaves from stems. Peel, then mince or grate garlic. Cut bacon into 1/4-inch strips. Add Parmesan, garlic and 2 tbsp butter (dbl for 4 ppl), in a small bowl. Mash together with a fork to combine.


Pat chicken dry with paper towels. Carefully slice into centre of each breast – parallel to 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 heat. When pan is hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown, 1-2 min per side. Remove pan from heat. Transfer chicken another baking sheet. Bake chicken in middle of oven and potatoes in bottom of oven, until potatoes are crisp and chicken is cooked through, 10-12 min.**


While chicken and potatoes cook, heat the large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 7-8 min.*** Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Add mushrooms, onions and thyme to the same pan. Cook, stirring often, until mushrooms are golden brown, 5-6 min. Add kale. Cook, stirring often, until wilted, 3-4 min.


Combine sour cream and half the chives, in another small bowl. Divide chicken, mushroom mixture and potatoes between plates. Top potatoes with bacon and chive sour cream. Sprinkle remaining chives over the plate.