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Chutney and Cheddar Stuffed Chicken Breasts with BLTP (Bacon, Leeks, Tomatoes & Potatoes)
People often ask me where I get the inspiration for my recipes, and the truth is that it comes to me in all kinds of crazy places and crazy ways. Take this menu. I was reading a magazine at the hair salon-shocker, right? Anyhoo, I saw a bit of business about one of my favorite actors, Pierce Brosnan, who rattled off a few of his potato recipes. They inspired me to create these BLTPs. The chicken just came to me after that. And there you have it!
- 2 pounds small potatoes such as red bliss, fingerling, or baby Yukon Gold
- 4 1/2 tablespoons EVOO (extra-virgin olive oil), divided
- Salt and pepper
- 1 pint grape tomatoes
- 4 boneless skinless chicken breast halves
- 4 tablespoons prepared chutney
- 8 slices of sharp white cheddar
- 4 slices of thick-cut bacon, chopped
- 2 leeks, white and light green parts only, cleaned and thinly sliced
- 1 cup chicken stock
Preheat the oven to 425 degrees F.
Halve the potatoes and scatter them on a rimmed baking sheet. Drizzle them with 2 tablespoons of the EVOO and season with salt and pepper. Toss them to coat evenly and move them to one end of the baking sheet. Roast the potatoes for 10 minutes, then remove the baking sheet from the oven and scatter the tomatoes over the empty half of the pan. Drizzle them with 1 tablespoon of EVOO and season with salt and pepper. Turn the potatoes with a spatula and return the pan to the oven to continue roasting for another 15 minutes.
Once the tomatoes go into the oven, place the chicken breasts on a cutting board and use a paring knife to cut a pocket into one side of each of them. Spread about 1 tablespoon of chutney inside each pocket and 2 slices of cheddar. Season each breast with salt and pepper.
Heat 1 tablespoon of EVOO in a large ovenproof skillet over medium-high heat and sear the chicken breasts until golden brown, 3 to 4 minutes per side.
Transfer the skillet to the oven to finish cooking the chicken, about 8 minutes.
Once the chicken goes into the oven, heat the remaining 1 1/2 teaspoons EVOO in another large skillet over medium-high heat. Add the bacon and cook until the bacon starts to brown, 3 to 4 minutes. Add the leeks and cook until tender, another 3 to 4 minutes.
When the vegetables have finished roasting, transfer the potatoes to the skillet with the bacon and leeks, add the chicken stock, and stir everything up together. Fold in the roasted tomatoes and season with salt and pepper. Serve up the cooked chicken breasts with a scoop of BLTP alongside.
Tip: If your pan is not oven-safe, cover the handle of the pan with 2 layers of foil to protect it.
Recipe reprinted by permission of Random House. All rights reserved.
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