Stuffed chicken breast on layered potatoes


Stuffed chicken breast on layered potatoes
Serves 4 – 6 persons

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


  1. Preheat the oven to 160°C and prepare a medium to large oven-proof dish.
  2. Pre-boil the slices of potato in salt water until almost done.
  3. Heat the cream in a saucepan (don’t boil) and add the basil leaves. Take off the heat and leave to infuse.
  4. 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.
  5. Lightly fry the chicken fillets until brown on the outside.
  6. Carefully make a lengthwise incision in each chicken fillet.
  7. Fry the bacon pieces in a pan and add the rest of the filling ingredients.
  8. Scoop spoonfuls of filling into the chicken fillets.
  9. Arrange the chicken fillets on the layered potatoes in the oven-proof dish.
  10. Bake open for 15 minutes or until done.
  11. Serve with a salad.