Creamy Spinach & Parmesan Stuffed Chicken with Hasselback Potatoes

Shopping list

• 2 large chicken breasts

  Sub
• 100 g cream cheese

  Sub
• 75 g fresh spinach

  Sub
• 50 g grated Parmesan

  Sub
• 2 garlic cloves — minced

  Sub
• 4 rashers smoked streaky bacon — diced

  Sub
• 2 large potatoes

  Sub
• 30 g butter

  Sub
• 2 tbsp olive oil

  Sub
• 200 ml double cream

  Sub
• 50 ml chicken stock

  Sub
• 1 tsp Dijon mustard

  Sub
• fresh chives — finely chopped

  Sub
• salt

  Sub
• black pepper

  Sub

Step by step

1. 1

   Cut a pocket into each chicken breast.

2. 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. 3

   Slice the potatoes into thin Hasselback cuts without cutting all the way through.

4. 4

   Brush with melted butter and olive oil, season, then roast at 200°C for 50– 60 minutes until crisp and golden.

5. 5

   Season the chicken and sear in a hot pan for 3– 4 minutes per side.

6. 6

   Transfer to the oven and cook for 15– 18 minutes, or until fully cooked.

7. 7

   Fry the bacon until crispy and set aside.

8. 8

   In the same pan, sauté the remaining garlic for 30 seconds.

9. 9

   Add the chicken stock, cream, Dijon mustard and remaining Parmesan. Simmer until thickened, then stir through half of the crispy bacon.

10. 10

    Slice the chicken and serve over the creamy sauce with the Hasselback potato.

11. 11

    Finish with a dollop of sour cream on the potato, the remaining bacon and plenty of fresh chives.