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This recipe for bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that's sure to please any crowd! Potatoes: Swap out the red potatoes for sweet potatoes or even cubed butternut squash. My picky eaters keep requesting this bacon wrapped stuffed.
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Ingredients requirements Bacon wrapped sausage stuffed chicken with sweet potatoes:
- Need of Chicken
- Prepare 2 for chicken leg & thigh, boned-out
- You need 2 tbsp for olive oil
- You need 1 tsp of salt
- Make ready 1/2 tsp of pepper
- Provide 8 slice of bacon
- Take 2 quart of water
- Need - Stuffing
- Prepare 3/4 lb for ground italian sausage
- Give 1 cup pistacios, shelled
- Require 1/3 cup for parsley, chopped
- Get 1 tsp of thyme
- Get 1/2 tsp salt
- Require 1/4 tsp of pepper
- Get of Sweet Potatoes
- Require 2 large of sweet potatoes, peeled, cubed
- Provide 1 quart for water
- Need 2 medium of shallots, chopped
- Give 2 clove for garlic, minced
- Get 2 tbsp of olive oil
- Require 1/4 cup - cilantro, chopped
- You need 1 tbsp of sage, chopped
Bacon Wrapped Potatoes - Potato pieces, tossed in BBQ sauce and lovingly wrapped in smoked bacon, then roasted to crispy golden perfection. When my husband and me just got married, we often times took random overnight trips to Seattle. I recommend that you keep the smoke flowing for I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a.
Bacon wrapped sausage stuffed chicken with sweet potatoes start cooking:
- For chicken, bring the water to a boil with a dash of salt.
- In a bowl, mix together all the ingredients for the stuffing.
- For each piece of chicken lay out a separate piece of foil large enough to roll the chicken in. Add olive oil on each piece of foil. Add salt and pepper on each piece of foil. Then lay for pieces of bacon side by side on each piece of foil.
- Lay one piece of chicken on top of the bacon slices for each piece of foil. Then add stuffing on top of each piece of chicken. Then roll it all together and fasten the foil tightly.
- Poach the two rolls of chicken inside the boiling water for 25 minutes.
- Remove chicken from boiling water in place in refrigerator for 30 minutes.
- Remove chicken from refrigerator and remove from the foil. Heat a pan and then add oil. Add chicken to the hot pan and brown all sides until bacon is crispy. Set aside.
- For sweet potatoes, bring water to a boil. Then add sweet potatoes. Cook until potatoes are tender then drain.
- For sweet potatoes, heat a pan and add olive oil shallots and garlic. Lightly caramelized the shallots.
- Add sweet potatoes along with a dash of salt and pepper. Then crush the sweet potatoes. Cook until flavors are well combined then add cilantro and sage and cook for 2 more minutes.
- Slice the chicken at an angle and serve with sweet potatoes immediately.
Squeeze the sausage meat out of the skins and mix with the spring onions and sage. Season to taste with salt and pepper. Cut each chicken breast almost in half and open out like a book. Stuff the sausagemeat inside, close up and wrap each one in a rasher of streaky bacon. Sausage, bacon, sweet potatoes, Brussels sprouts.this Chicken & Apple Sausage Sweet Potato Hash has it all!
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