Chicken Breasts Stuffed with Sweet Potato, Bacon and Chiles

Cooking Instructions

Preheat oven to 350°F.

To make a pocket in a chicken breast, make a small incision in the thickest end of the breast with the tip of a boning knife. Pierce the length of the breast but do not allow knife point to break through the flesh. Gently work the blade from side to side to enlarge the pocket. Repeat with remaining three breasts and set aside.

Sauté bacon in a skillet over medium heat until lightly brown. Add diced onion, sweet potato, garlic and jalapeño and cook, stirring occasionally until vegetables are tender, about 10 minutes. Finely crumble toasted bread and add to the vegetable mixture. Add 1/4 cup stock to moisten the mixture. Remove skillet from heat and stir in 2 Tablespoons butter and chopped parsley. Continue to stir stuffing mixture until butter is completely melted. Season with salt and pepper to taste. Spread a few spoonfuls of the stuffing mixture on the bottom of a stovetop-to-oven baking dish large enough to hold the breasts. Set aside.

Stuff each chicken breast evenly with remainder of stuffing mixture. Seal each pocket with a toothpick or small skewer if desired. Season breasts with salt. Heat a heavy skillet over moderately high heat. Melt remaining 2 Tablespoons butter and sear stuffed chicken breasts on both sides. Transfer breasts to baking dish and bake for 20 minutes, or until breasts are cooked through and filling is very hot. Remove chicken breasts to a serving plate. If baking dish is safe to use on a stove top, deglaze pan by adding remaining 1/2 cup chicken stock. Simmer rapidly to slightly reduce liquid, scraping pan to loosen browned bits. Pour sauce over chicken, garnish with chopped parsley and serve.

Round Out the Meal:

With corn on the cob.

Kid Friendly:

Limit or omit chile.