Chicken Breast with Cream Cheese Filling Wrapped in Bacon with Sour Cream – Potato Boats
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 4 potato (s), floury cooking
- 8 slices bacon
- 50 g sour cream
- 4 sprigs rosemary
- 4 sprigs chives
- 0.5 ½ bunch parsley
- 4 teaspoons herbal cream cheese, e.g. Boursin
Print Recipe
Pin Recipe Instructions
- Slice the chicken breast to make a pocket. Fill these with Boursin cream cheese as desired. Season with salt, paprika or pepper and wrap with bacon. Insert a sprig of rosemary per breast. Fry the breasts well in the pan.
- Boil the potatoes in the water until soft. When they are cold, cut open lengthways and hollow out a part so that small boats are created. Mix the sour cream with the finely chopped parsley, the chives and (if there is anything left) with the finely chopped bacon. Pour a little salt over the potatoes and pour the sour cream mixture into the boats. Decorate with the remaining rosemary sprigs and place in a gratin dish. Bake in the oven at 200 degrees for about 12 minutes.
- Arrange the chicken breast nicely with the potato boats.
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