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🍽️ Crispy Bacon-Wrapped Chicken with Mashed Potatoes

685 kcal · 30 min · 4 servings

Ingredients

• 2 large sweet potatoes
• 1 tsp oil
• 1 tsp granulated broth
• 4 chicken breast fillets
• 8 thin slices bacon
• 4 sprigs rosemary
• 1 tbsp ghee
• 500 g shallots
• 2 tbsp butter
• 1 tsp powdered sugar
• 20 ml cognac
• 100 ml roast jus (jar)
• salt
• pepper

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Heat oil in a large pot and sauté the potato cubes briefly.
3. 3. Add enough water to just cover the potatoes.
4. 4. Stir the bouillon granules into the water.
5. 5. Cook the potatoes with the lid on over low heat for about 10 to 15 minutes.
6. 6. Season the chicken breast fillets lightly with salt and pepper.
7. 7. Wrap each fillet in two strips of bacon.
8. 8. Heat clarified butter in a pan and fry the fillets on all sides.
9. 9. Place a sprig of rosemary on each fillet.
10. 10. Wrap each fillet individually in aluminum foil.
11. 11. Preheat the oven to 180 degrees Celsius.
12. 12. Place the foil packets in the oven and bake for about 12 to 15 minutes.
13. 13. Peel the shallots and halve them.
14. 14. Remove the fillets from the oven and reserve the pan juices.
15. 15. Add some butter to the pan drippings.
16. 16. Fry the shallots in the butter.
17. 17. Dust the shallots with powdered sugar and let them caramelize slightly.
18. 18. Deglaze the pan with cognac and the pan juices.
19. 19. Season the sauce with salt and pepper and let it simmer briefly.
20. 20. Pour the reserved chicken pan juices over the shallots.
21. 21. Mash the cooked potatoes into a smooth puree.
22. 22. Warm the serving plates.
23. 23. Plate the mashed potatoes, chicken fillets, and shallots attractively.
24. 24. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 32 g