Stuffed chicken filets with bacon and cheese

Name: Stuffed chicken filets with bacon and cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 TEASPOON Sweet peppers; 6 TABLESPOONS Oil; 600 g Potatoes; 2 Meat tomatoes (approx. 300 g each); 1 (approx. 500 g) Head broccoli; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Gouda cheese; 6 discs Bacon (à approx. 10 g); 4 Chicken breast fillets (approx. 170 g each); 3 Stem(s) Parsley

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 TEASPOON Sweet peppers
6 TABLESPOONS Oil
600 g Potatoes
2 Meat tomatoes (approx. 300 g each)
1 (approx. 500 g) Head broccoli
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Gouda cheese
6 discs Bacon (à approx. 10 g)
4 Chicken breast fillets (approx. 170 g each)
3 Stem(s) Parsley

Directions

1
Mix the paprika powder with the oil. Wash the potatoes thoroughly, drain and cut in half lengthwise. Clean, wash and dry grate the tomatoes. Cut tomatoes in half. Clean and wash broccoli and divide into small florets, drain well.
2
Put the potatoes and broccoli in a bowl and season with 3 tbsp. paprika oil, salt and pepper and mix. Season the cut surfaces of the tomato with salt and pepper.
3
Remove the rind from the cheese and cut into 12 slices. Halve the bacon slices. Wash the meat, dab dry and cut each fillet 6 times crosswise. Brush meat with 3 tablespoons of paprika oil. Put bacon and cheese alternately into the meat incisions, place on a baking tray and season with salt and pepper.
4
Spread vegetables around the meat on the tray. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 45 minutes. Wash parsley, dab dry and chop finely.
5
Remove the tray from the oven, arrange the chicken with the vegetables on plates, sprinkle with parsley and drizzle with roast.