Cheese & Chive Stuffed Chicken breast with Potatoes au Gratin

 

 

My Husband said this was very tasty.  He is the one who tells me what is real in the kitchen.  Of course it has been many a moon since he has not liked something I have cooked! I have been learning portion control as well. I make just enough for the three of us! I am very pleased with the way this came out and it was lovely to the eye as well.  Probably would make a nice dinner for company! I would add a side salad next time but I just did not have the time to gather the ingredients for that as well =( Either way enjoy and have a most wonderful time in the kitchen!

1 1/2 lbs boneless chicken

8 oz softened low fat cream cheese

4 tbsp roughly chopped chives or green onion

2 tsp minced garlic

Salt and pepper to taste

4 slices of bacon

 

Pre-heat oven to 350 degrees. In a medium bowl combine the cream cheese and chives.  Lay the chicken flat on piece of wax paper, cover with another piece of wax paper and pound 1/4 inch thickness. If you don’t have anything to pound it with look around the kitchen I used a rolling pin and it worked just fine.

Use wax paper to eliminate getting bacteria all over the counter

Then spread equal amounts of the cheese mixture on each piece.

You should be able to fold up the sides and then roll it so that the entire chicken is touching on all sides. This will eliminate the cheese and chive mixture from escaping.

Fold the chicken in half and wrap each piece with one slice of bacon.

I used two slices of bacon, it is up to you and your preference. I aslo sprinkled with a bit of salt and pepper.

Place in a medium baking dish sprayed with vegetable spray and bake at 350 degrees for 25-30 minutes or until the bacon is crisp and brown and the chicken has cooked through.

 

Look how nice that sliced up…

 

Serve with potatoes au gratin

 

Potatoes au Gratin

 

2 cups heavy cream or half and half

2 cups grated cheddar cheese

2 cloves of minced garlic

1/8 tsp ground nutmeg

1 ½ lbs russet potatoes (thinly sliced (as thin as you can, again I would purchase a mandolin. I use mine on a regular basis, they are so handy) I eyeball the weight by taking one potato for each person I am serving.

Using a Mandolin makes the job fast and easy!

Salt and pepper to taste

 

 

Whisk together the cream, 1 ½ cups of the cheese, garlic, and nutmeg in a medium bowl. Place one layer of potato in the bottom of a medium sized baking dish and top with enough of the cheese mixture to cover..

 

 

 

Repeat this step until you run out of cheese mixture. Top with the remaining cheese and bake at 350 for 45 minutes or until you can insert a knife easily in center of the dish.

Adapted from Zan Dail

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