Herby Parmesan-Stuffed Chicken Breast
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Herby Parmesan-Stuffed Chicken Breast

with Bacon and Chive Sour Cream Potato

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!

Allergens:
Milk

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

Preparation Time1 hour
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

200 g

Mixed Mushrooms

250 g

Red Potato

7 g

Chives

1 unit(s)

Sour Cream

113 g

Red 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

2 tbsp

Oil*

2 tbsp

Unsalted Butter*

2.25 tsp

Salt and Pepper*

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Nutrition Values

Calories820 kcal
Fat49 g
Saturated Fat18 g
Carbohydrate25 g
Sugar3 g
Dietary Fiber5 g
Protein55 g
Cholesterol190 mg
Sodium1930 mg
Trans Fat1 g
Potassium1750 mg
Calcium200 mg
Iron3.5 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

Slotted Spoon
Small Bowl

Instructions

COOK POTATOES
1

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.

PREP
2

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.

PREP CHICKEN
3

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.

COOK CHICKEN & FINISH POTATOES
4

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.**

COOK TOPPINGS
5

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.

FINISH AND SERVE
6

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.

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