Bacon Wrapped Stuffed Chicken + Crispy Potatoes
chopped button mushrooms
– 16 strips of bacon
about 3-4 each breast
Salt and pepper
Bacon Wrapped Stuffed Chicken
Preheat oven to 200C
In a pan over medium high heat with 1 tbsp ghee and 2 tsp olive oil, saute mushrooms until slightly brown.
Add kale, season with garlic salt, onion powder, and black pepper.
Saute until kale has wilted, remove from heat and allow to cool.
Butterfly chicken and flatten with meat mallet.
Place 3-4 strips of bacon on prepping station, then place flatten chicken on top on the bacon.
Scoop about 3 tbsp of kale filling on the middle of the chicken.
Roll chicken carefully, making sure filling doesn’t spill out on the sides.
Then wrap bacon over chicken. Place it on a lined baking tray with the seam side down.
Bake for 25 minutes at 200C.
If needed, broil 2 minutes until bacon is crisp
Place potatoes into pot with enough water to cover them, and season with salt.
Bring it to a rolling boil, then lower heat to medium, and cook for 2 minutes.
Drain, return potatoes into pot, cover the pot and give it a few good vigorous shakes to fluff up the outside.
Drizzle the olive oil, season with black pepper, and some salt if needed.
Transfer to baking tray and bake single layer, for 1 hour at 200C.
Feel free to substitute white potatoes for sweet potatoes