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!
Tags:
New
Allergens:
Milk
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
•Small Bowl
•Large Non-Stick Pan
•Slotted Spoon
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.)
5
- 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.
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.
