Champ-Stuffed Chicken Breasts with Bacon
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Ingredients
- 4 chicken breasts
- 250 g potatoes
- 2 spring onions
- 20 g butter
- 8 smoked streaky bacon rashers
- 30 ml whole milk
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 48.3 g
- Carbohydrate
- 10.6 g
- of which sugars
- 1.3 g
- Fat
- 22 g
- of which saturates
- 8.6 g
- Fibre
- 1.6 g
- Salt
- 1.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil the potatoes for 15 minutes until tender, then drain, mash with the butter and milk, and stir through the chopped spring onions to make the champ. Leave to cool slightly.
- 2
Heat the oven to 200C (180C fan, gas 6). Cut a deep pocket into the side of each chicken breast and spoon in the champ, pressing to seal.
- 3
Wrap two rashers of smoked streaky bacon around each stuffed chicken breast.
- 4
Place on a baking tray and roast for 30-35 minutes until the chicken is cooked through with no pink remaining and the bacon is crisp.
- 5
Rest for 5 minutes before serving.
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