Herby Parmesan-Stuffed Organic Chicken Breast
with Bacon and Chive Sour Cream Potato- Milk
- Milk
- May contain traces of allergens
We love stuffed chicken here at HelloFresh! Garlic butter and Parmesan-stuffed chicken breasts get an upgrade with a side of loaded smashed potatoes. Ingredients: Red potato • Organic chicken breast • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Yellow onion • Spinach • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Chives • Thyme • Garlic.
Ingredients
2 unit(s)
Organic Chicken Breast
100 g
Bacon Strips
200 g
Mixed Mushrooms
400 g
Red Potato
7 g
Chives
2 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
56 g
Onion, sliced
2 unit(s)
Garlic, cloves
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
7 g
Thyme
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Preheat the oven to 450*F.
- Wash and dry all produce.
- 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-brown.
- 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.
- In another small bowl, combine sour cream and half the chives.
- Divide chicken, mushroom mixture and potatoes between plates.
- Top potatoes with bacon and chive sour cream.
- Sprinkle remaining chives over the plate.
