Servings: people
Chicken with bacon and creamy green potatoes
Chicken wrapped in bacon on a bed of potatoes, zucchini, pointed cabbage, tomatoes, green asparagus, cream, and herbs. This is really easy dinner that takes care of itself. And no one has ever been harmed by a creamy potato.
Equipment
- Cutting Board
- Knife
- Ovenproof dish
- Oven
Ingredients
- 1 pcs. Pointed Cabbage
- 400 gram Tomato small
- 1 bunch Asparagus
- 1 pcs. Squash
- 1 kg Potato
- 3 pcs. Chicken breast fillet
- 1 l Cream
- 14.2 gram Onion Powder
- Salt and Pepper
- 1 package Cream Cheese Piquant cheese
- 5.3 gram Cayenne Pepper
- 1 bunch Parsley Chopped
- 3 packages Bacon
- Stock or bouillon cubes
Instructions
- Cut the potatoes and zucchini into thin slices and chop the rest of the vegetables and put them in a dish.
- The tomatoes should be whole. Add salt, pepper, cayenne pepper, and onion powder, and mix well with the vegetables.
- Add two stocks and cover everything with cream.
- Then put it in the oven for 40 minutes at 190 degrees Celsius (374 degrees Fahrenheit) (convection).
- After this, halve the three chicken breasts - so there are six in total.
- Put a spoonful of cheese on one side of the fillet and press it together so the cheese is hidden. Add plenty of salt and freshly ground pepper. Wrap bacon around so the chicken is covered. This is done with all six chicken fillets.
- When the vegetables have been in the oven for 40 minutes, place the chicken fillets on top of the vegetables. They need 17-20 minutes together - take it out when the bacon is golden.
- Bon appétit.