I had friends come round for dinner this past weekend and thought I would pull off a nice meal. Although it sounds difficult, it was easy to do and because all was prepped in advance, left me enough time to socialise and be the hostess with the mostess 🙂
Ingredients to make 4:
- 4 chicken breasts
- 8 rashers of bacon
- 125gr Mozzarella
- 6-8 sundried tomatoes
- 1 packet of green beans
- 1 tsp chilli flakes
- 1 tbs olive oil
- 2 large baking potatoes
- 250ml double cream
- 2 bay leaves
- 100gr grated extra mature cheddar
- ½ red oinion
- 4 cloves garlic
- ½ tsp grated nutmeg
- 1 tbs Olive oil
- Salt and pepper to taste
First let’s start on the chicken breasts. Cut the mozzarella and the tomatoes into small pieces and mix. Then cut pockets into the chicken breasts and fill with the mozzarella mix. Wrap each chicken breast into 2 pieces of bacon, cover and keep in the fridge until later.
The dauphinoise potatoes are a bit tricky but don’t be scared, they will turn out amazing.
Firstly cut the potatoes into fine slices and part boil in salt water for 5-6 minutes. Drain and let them cool down a bit. In the mean time heat up the cream with bay leaves, salt, pepper, onion and garlic. Keep on whisking it so it doesn’t burn. The cream will naturally thicken up. After about 6-8 minutes take it off the heat and remove the bay leaves. Stir in 50gr of cheese, this will further thicken the sauce.
Pre heat the oven to 200 Celsius. Take an oven dish and line the base and sides with 1 tbs of olive oil to avoid them sticking. Then distribute the potatoes evenly and pour over the cream mixture. Lastly cover with the remaining cheese and off into the oven for 45 minutes.
After 45 minutes take the potatoes out, cover and let them cool. This will ensure that they keep firm when plating up later on.
When everyone is here, pre heat the oven to 200 Celsius again and place the chicken in the middle, cooking it for 45 minutes. With about 2o minutes left, put the potatoes into the bottom of the oven and warm up.
All that is left to do is to put the green beans into an oven tray, lightly coat with olive oil, sprinkle with chilli flakes and place under the grill. Keep an eye on them and give the tray a shake every so often so they brown all over.
I used the juices from the chicken to make a sauce, transfer into a pan, add a couple dashes of balsamic vinegar and a spoon of chicken gravy granules. Stir until you have your preferred consistency and serve.