Herby Parmesan-Stuffed Chicken Breast

Name: Herby Parmesan-Stuffed Chicken Breast with Bacon and Chive Sour Cream Potato
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Chicken Breasts; 100 g Bacon Strips; 200 g Mixed Mushrooms; 400 g Red Potato; 7 g Chives; 2 unit(s) Sour Cream; 56 g Onion, sliced; 2 unit(s) Garlic, cloves; 56 g Kale, chopped; ¼ cup Parmesan Cheese, shredded; 7 g Thyme; 1.5 tbsp Oil*; 2 tbsp Unsalted Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

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!

Ingredients: Red potato • 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) (milk) • Yellow onion • Kale • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Chives • Thyme • Garlic.

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Allergens:

Milk

The quantities provided above are averages only.

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

Preparation Time45 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

200 g

Mixed Mushrooms

400 g

Red Potato

7 g

Chives

2 unit(s)

Sour Cream

(Contains: Milk)

56 g

Onion, sliced

2 unit(s)

Garlic, cloves

56 g

Kale, chopped

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

7 g

Thyme

Not included in your delivery

1.5 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories920 kcal

Fat58 g

Saturated Fat23 g

Carbohydrate41 g

Sugar8 g

Dietary Fiber6 g

Protein56 g

Cholesterol215 mg

Sodium830 mg

Trans Fat1 g

Potassium2150 mg

Calcium250 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Pot

•Measuring Spoons

•Measuring Cups

•Potato Masher

•Small Bowl

•Large Non-Stick Pan

•Slotted Spoon

Cooking Steps

PDF

Add potatoes to boiling water.
Simmer, uncovered, until fork-tender, 8-10 min.
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.
Add Parmesan, garlic, half the thyme and 2 tbsp (4 tbsp) butter to a small bowl. 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 heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
Pan-fry, until golden-brown, 2-3 min per side
Remove pan from heat.
Transfer chicken to the baking sheet with the potatoes.
Bake in the middle of the oven until potatoes are crisp and chicken is cooked through, 10-12 min.** (NOTE: for 4 ppl 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, 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 remaining 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.