Potato Encrusted Stuffed Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Boneless, skinless chix breast stuffed with bacon, and cheese, brushed with dijon or spicy mustard and coated with hashbrowns. Ingredients:
4 boneless skinless chicken breasts |
3 cups frozen hash browns (thawed) |
1/2 cup dijon mustard or 1/2 cup any spicy mustard |
6 slices bacon (cut into cubes) |
2 garlic cloves (finely chopped) |
1 small onion (thinly sliced) |
1 tablespoon olive oil |
2 slices of any cheese (half slice in each breast) |
Directions:
1. Cook bacon until crispy, than add onions, garlic,and olive oil. Remove from pan onto paper towel and set aside. Slice pockets in each chix breast, then put cheese in first, then the bacon filling. Sprinkle a little salt and pepper on chix, then brush with dijon mustard. Put the hashbrowns in a shall square pan, then lay the brushed side down carefully in the hashbrowns, press slightly, season and coat other side and flip and coat with the potatoes. Put the ready chix on a greased baking dish. Bake for 30 minute Until golden brown crisp and at 165 degrees.
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