Ingredients

For the Stuffed Chicken Fillets:

• Chicken fillets: 2 large
• Onion: 1 medium, finely chopped
• Garlic: 1 clove, minced
• Mushrooms: 100 g (3.5 oz), sliced
• Parsley: A handful, chopped
• Cheese: 100 g (3.5 oz), grated (Cheddar, mozzarella, or your choice)
• Bacon: 4-6 slices
• Tomato paste: 2-3 tablespoons
• Italian herbs: 1 teaspoon
• Basil: 1 teaspoon, dried or fresh
• Olive oil: 2 tablespoons
• Salt and pepper: To taste

For the Garlic Mashed Potatoes:

• Potatoes: 4-5 medium, peeled and cubed
• Garlic: 2 cloves, minced
• Butter: 2 tablespoons
• Warm milk: 150 ml (2/3 cup)
• Salt and pepper: To taste

Instructions (Step-by-Step)

Step 1: Prepare the Chicken Fillets

1. Butterfly the chicken: Take the 2 large chicken fillets and butterfly them by slicing through the middle without cutting all the way through, creating a pocket for the filling. Season both sides of the chicken with salt and pepper. Set aside while you prepare the stuffing.

Step 2: Prepare the Mushroom, Cheese, and Bacon Filling

1. Cook the bacon: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 4-6 slices of bacon and cook until crispy, about 5 minutes. Once done, remove from the skillet and place on paper towels to drain excess fat. Chop the bacon into small pieces and set aside.
2. Sauté the onions and garlic: In the same skillet, add 1 finely chopped onion and 1 minced garlic clove. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
3. Add the mushrooms: Add 100 g (3.5 oz) of sliced mushrooms to the skillet and cook until the mushrooms release their liquid and begin to brown, about 5-7 minutes.
4. Add the herbs and parsley: Stir in 1 teaspoon of Italian herbs, 1 teaspoon of basil, and a handful of chopped parsley. Mix well to combine all the flavors. Cook for another 2 minutes, then remove from heat.
5. Mix with cheese and bacon: In a mixing bowl, combine the sautéed mushroom mixture with 100 g (3.5 oz) of grated cheese and the chopped bacon. This will be the filling for the chicken. Mix well until everything is combined and the cheese begins to melt slightly from the heat of the mushrooms.

Step 3: Stuff the Chicken Fillets

1. Fill the chicken fillets: Open the butterflied chicken breasts and spoon the mushroom, cheese, and bacon mixture into the center of each fillet. Fold the chicken over the filling and secure it with toothpicks if necessary to keep the filling in place.
2. Sear the chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts on both sides until golden brown, about 3-4 minutes per side. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking in the oven.
3. Prepare the tomato sauce: In a small bowl, mix 2-3 tablespoons of tomato paste with 150 ml of warm water. Add a pinch of salt, pepper, and a teaspoon of Italian herbs. Pour the tomato sauce over the chicken fillets in the skillet.
4. Bake the chicken: Preheat the oven to 180°C (350°F). Transfer the skillet to the oven (if oven-safe) or place the chicken in an ovenproof dish and pour the sauce over it. Bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).

Step 4: Prepare the Garlic Mashed Potatoes

1. Boil the potatoes: While the chicken is baking, peel and cube 4-5 medium potatoes. Place the potatoes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
2. Mash the potatoes: Drain the cooked potatoes and return them to the pot. Add 2 minced garlic cloves, 2 tablespoons of butter, and 150 ml of warm milk. Mash the potatoes until smooth and creamy. Add salt and pepper to taste.

Step 5: Serve

1. Slice and plate the chicken: Once the chicken is cooked through, remove it from the oven and allow it to rest for 5 minutes before slicing. This will help retain the juices.
2. Serve with mashed potatoes: Serve each stuffed chicken fillet with a generous portion of garlic mashed potatoes on the side. Spoon some of the tomato sauce over the chicken for added flavor.
3. Garnish and enjoy: Garnish with fresh parsley or basil if desired, and serve hot.

Cooking Tips

• Ensure the chicken is cooked thoroughly: Always use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s fully cooked.
• Cheese options: While cheddar or mozzarella works great for this recipe, feel free to experiment with other cheeses like gouda, provolone, or even feta for different flavor profiles.
• Vegetable additions: You can add other vegetables to the filling, such as spinach or sun-dried tomatoes, to give the dish more complexity.
• Sear for extra flavor: Searing the chicken before baking helps to lock in the flavors and gives the chicken a nice golden crust.

Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and mashed potatoes in the microwave or oven until warmed through.
• Freezing: You can freeze the stuffed chicken fillets before baking. Simply wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to cook, thaw in the refrigerator overnight and bake as directed.

Nutritional Facts (Per Serving, Based on 2 Servings)

• Calories: 620 kcal
• Protein: 42 g
• Carbohydrates: 35 g
• Fat: 35 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 980 mg
• Calcium: 20% DV
• Iron: 15% DV

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
   • Yes, chicken thighs can be used for this recipe. They are juicier and more forgiving in terms of cooking time. You may need to adjust the baking time slightly.
2. What other types of cheese work well?
   • Gouda, provolone, or even cream cheese can be used in place of cheddar or mozzarella. Each cheese adds a unique flavor to the filling.
3. Can I make this recipe ahead of time?
   • Yes, you can prepare the stuffed chicken fillets up to 24 hours in advance and store them in the fridge. Simply bake them when you’re ready to serve.
4. Can I use a different sauce instead of tomato paste?
   • If you prefer, you can use marinara sauce or even a cream-based sauce in place of tomato paste. Adjust the seasoning to your taste if you switch the sauce.
5. What can I serve with this dish besides mashed potatoes?
   • This dish pairs well with roasted vegetables, a fresh green salad, or even rice. The stuffed chicken is versatile and goes well with many sides.

Conclusion

Stuffed chicken fillets with mushroom, cheese, and bacon served with creamy garlic mashed potatoes is a mouthwatering dish that combines bold flavors and textures. The savory filling inside the tender chicken pairs perfectly with the rich tomato sauce and buttery mashed potatoes. This dish is great for special occasions, dinner parties, or just a cozy night in. The combination of ingredients and flavors makes it satisfying, while the recipe itself is simple enough for any home cook to prepare. Enjoy this delicious and comforting meal that’s sure to impress!