Creamy Spinach & Parmesan Stuffed Chicken with Hasselback Potatoes

Name: Creamy Spinach & Parmesan Stuffed Chicken with Hasselback Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2
Ingredients: 2 large chicken breasts; 100 g cream cheese; 75 g fresh spinach; 50 g grated Parmesan; 2 garlic cloves (minced); 4 rashers smoked streaky bacon (diced); 2 large potatoes; 30 g butter; 2 tbsp olive oil; 200 ml double cream; 50 ml chicken stock; 1 tsp Dijon mustard; 0 fresh chives (finely chopped); 0 salt; 0 black pepper

by Instagram

Why some badges are missing

Not vegan: chicken breasts → try chickpeas (or firm tofu)
Not vegetarian: chicken breasts → try chickpeas (or Quorn pieces)
Not dairy-free: cream cheese → try oat cream
Not low-FODMAP: cream cheese → try lactose-free cream
Not low-histamine: fresh spinach → try shredded cabbage
Not low-GI / diabetic-friendly: potatoes → try cauliflower
Not kidney-friendly: chicken breasts

Based on listed ingredients — always check labels for allergies.

↳ Imported from Instagram

About this recipe

Tender chicken breasts filled with a rich cream cheese, spinach and Parmesan mixture, served alongside crispy Hasselback potatoes and wrapped in smoky bacon. A satisfying weeknight dinner or weekend lunch.

Prep

15m

Cook

60m

Serves

Rating

—

Total time · 1h 15m

Ingredients

Kitchen Help

Shopping list

2 large chicken breasts
100 g cream cheese
75 g fresh spinach
50 g grated Parmesan
2 garlic cloves — minced
4 rashers smoked streaky bacon — diced
2 large potatoes
30 g butter
2 tbsp olive oil
200 ml double cream
50 ml chicken stock
1 tsp Dijon mustard
fresh chives — finely chopped
salt
black pepper

Instructions

Step by step

1
Cut a pocket into each chicken breast.
2
Mix the cream cheese, spinach, half the Parmesan and one garlic clove, then stuff the chicken and secure with cocktail sticks if needed.
3
Slice the potatoes into thin Hasselback cuts without cutting all the way through.
4
Brush with melted butter and olive oil, season, then roast at 200°C for 50– until crisp and golden.
5
Season the chicken and sear in a hot pan for 3– per side.
6
Transfer to the oven and cook for 15–, or until fully cooked.
7
Fry the bacon until crispy and set aside.
8
In the same pan, sauté the remaining garlic for 30 seconds.
9
Add the chicken stock, cream, Dijon mustard and remaining Parmesan. Simmer until thickened, then stir through half of the crispy bacon.
10
Slice the chicken and serve over the creamy sauce with the Hasselback potato.
11
Finish with a dollop of sour cream on the potato, the remaining bacon and plenty of fresh chives.

Per serving

serves 2

Calories

919kcal

Protein

67.3g

Carbs

36.8g

Fat

54.2g

Fibre

4.1g

Sugar

3.6g

Sodium

1,432mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#lunch #dinner #chicken