Juicy chicken breast stuffed with mushrooms and a blend of different cheeses, served with crispy potatoes and a creamy sauce.
Follow the steps below to cook the desired recipe
1. Preheat the oven to 200 degrees Celsius.
2. Slice the chicken breast horizontally to create a pocket.
3. Saute the mushrooms in a pan with some oil until golden brown.
4. Let the mushrooms cool down, then mix them with a blend of cheddar cheese, feta cheese, and cream cheese.
5. Stuff the cheese mixture into the pocket in the chicken breast and seal the pocket with toothpicks or kitchen twine.
6. Place the stuffed chicken breast on a baking sheet and bake for 25-30 minutes until the chicken is cooked through.
7. Meanwhile, peel and slice the potatoes into thick rounds. Fry the rounds in a pan with some oil until crispy. Season with salt and pepper.
8. For the sauce, fry the bacon strips in the same pan until crispy. Drain off the fat and deglaze the pan with chicken stock. Add the whole milk. Simmer while stirring constantly until the sauce slightly thickens.
9. Remove the sauce from heat and add the shredded cheddar cheese. Continue stirring until the cheese melts and the sauce is creamy.
10. Remove the baked chicken breast from the oven and remove the toothpicks or kitchen twine.
11. Serve the stuffed chicken breast on a plate with crispy potatoes and creamy cheese sauce. Garnish with fresh herbs and serve immediately.
4 boneless chicken breasts
200g sliced mushrooms
4 slices of bacon
200ml chicken stock
150ml whole milk
100g grated cheddar cheese
100g cream cheese
50g crumbled feta cheese
4 large baking potatoes
50g bread crumbs
2 large eggs
100ml cream
spices (salt, pepper, paprika, garlic powder)
herbs (such as parsley or chives) for garnish
