Rolls of chicken with bacon and roast potatoes
OIL USES: Bake
INGREDIENTS
SERVINGS: 4
- 0.5 cup Goya Extra Virgin Olive Oil
- 4 deboned skinless chicken breasts
- 4 tablespoons cream cheese
- 0.5 cup grated cheddar cheese
- 0.5 cup grated mozzarella cheese
- 2 teaspoons finely chopped parsley
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt and pepper for seasoning
- 8 rashers of bacon
- 1.1 lb. potatoes cut into cubes
- 1 tablespoon chopped parsley and chives for decoration
PREPARATION
1
Preheat the oven to 390ºF.
2
With a small knife make a slit along each chicken breast to create a deep pocket.
3
In a bowl, mix the cream cheese, cheddar cheese, mozzarella, parsley and garlic powder. Season.
4
Put the cheese mixture evenly in the pocket of each chicken breast.
5
Season the upper part of each chicken breast with salt and pepper, and wrap each chicken breast with two rashers of bacon.
6
Place the chicken breasts on an oven tray with the chopped potatoes around them. Add Goya Extra Virgin Olive Oil and season.
7
Bake for 35 minutes.
Serve hot, decorated with chopped parsley.
