Stuffed chicken breast on layered potatoes
Serves 4 – 6 persons
| Ingredients: | |
| 6 | chicken breast fillets |
| 6 | medium potatoes, peeled and cut into thick slices |
| 250ml | cream |
| Basil leaves | |
| Ingredients for filling: | |
| 15ml | olive oil |
| 3 | rashers back bacon, chopped |
| 2 to 3 | carrots, peeled and finely grated |
| 1 | small onion, finely chopped |
| 1 | yellow bell pepper, finely chopped |
| 1 | red bell pepper, finely chopped |
| 80ml | fine bread crumbs |
| 45ml | fresh chopped herbs (parsley, thyme, etc.) |
| 50g | feta cheese |
Method:
- Preheat the oven to 160°C and prepare a medium to large oven-proof dish.
- Pre-boil the slices of potato in salt water until almost done.
- Heat the cream in a saucepan (don’t boil) and add the basil leaves. Take off the heat and leave to infuse.
- Stack the slices of potato in the oven- proof dish, remove the basil leaves from the cream and pour the cream over the stacked potatoes. Season well with salt and black pepper.
- Lightly fry the chicken fillets until brown on the outside.
- Carefully make a lengthwise incision in each chicken fillet.
- Fry the bacon pieces in a pan and add the rest of the filling ingredients.
- Scoop spoonfuls of filling into the chicken fillets.
- Arrange the chicken fillets on the layered potatoes in the oven-proof dish.
- Bake open for 15 minutes or until done.
- Serve with a salad.
