Chicken breast with cream cheese filling wrapped in bacon with sour cream and potato boats

Ingredients for 2 servings:

• 2 chicken breast fillets
• 4 potatoes, floury
• 8 slices of bacon
• 50 g sour cream
• 4 sprigs rosemary
• 4 sprigs of chives
• ½ bunch parsley
• 4 tsp herb cream cheese, e.g. Boursin

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut open the chicken breast to create a pocket. Fill it with Boursin cream cheese, if desired. Season with salt, paprika, or pepper, and wrap it in bacon. Insert a rosemary sprig into each breast. Fry the breasts thoroughly in a pan. Boil the potatoes in water until tender. Once cooled, cut them open lengthwise and scoop out a portion to create small “boats.” Mix the sour cream with the finely chopped parsley, chives, and (if you have any leftover) finely chopped bacon. Sprinkle a little salt over the potatoes and fill the boats with the sour cream mixture. Decorate with the remaining rosemary sprigs and place in a gratin dish. Bake in the oven at 200°C (400°F) for about 12 minutes. Arrange the chicken breast and the potato boats nicely.