Colcannon-Stuffed Chicken Breast with Cabbage and Bacon
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Ingredients
- 4 skinless chicken breast fillets
- 300 g mashed potato
- 200 g cabbage, roughly chopped
- 100 g smoked bacon lardons
- 20 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 44.2 g
- Carbohydrate
- 13.5 g
- of which sugars
- 2.5 g
- Fat
- 17.8 g
- of which saturates
- 7.5 g
- Fibre
- 2.2 g
- Salt
- 1.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Cook the cabbage in boiling water for 5 minutes, then drain well and chop finely.
- 2
Fry the bacon in the butter for 4 minutes until starting to crisp, then mix with the cabbage and mashed potato to make a colcannon filling.
- 3
Cut a deep pocket into each chicken breast and fill with the colcannon mixture, securing with cocktail sticks if needed.
- 4
Heat the olive oil in an oven-proof pan and brown the chicken for 2 minutes each side.
- 5
Transfer to the oven and bake for 20-25 minutes until the chicken is cooked through with no pink remaining.
- 6
Remove any cocktail sticks and serve.
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