Summary

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

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Instructions

1. 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.
2. 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.
3. Arrange the chicken breast nicely with the potato boats.