Stuffed Chicken Breast with Parmesan Sauce and Crispy Potatoes

Stuffed Chicken Breast (1 Portion) 

Chicken Breast : 1 

Asparagus: 3 

Red Peppers: ¼ pepper 

Bacon: 3 strips 

Salt & Pepper : As needed 

Slice open and pound to even thickness the chicken breast, seasoned with salt and pepper. Place the selected veggies across the open chicken breast, start rolling it in, and wrap the bacon strips around. Tie it up to hold it place or use toothpicks. Sear it on all sides on a hot pan and bake in 350F oven for 20min. While it is baking, prepare the Smashed Crispy Potatoes and Sauce. 

Smashed Crispy Potatoes  

Small golden Potatoes: 3 

Butter: 1 ½ tsp 

Salt & Pepper to taste 

Boil the potatoes until they are fork tender. Remove them from the water and press them on a baking sheet. Add ½ tsp of butter over each one, and season with salt and pepper. Bake for 8-10 min in 350F oven or until golden and crispy. Parmesan & Black Pepper Sauce (1 cup) 

Onion Powder: 1tsp 

Garlic Powder: ½ tsp 

Milk: 4oz 

Chicken Stock: 4 oz 

Butter: ½ cup 

Flour ½ cup 

Shredded Parmesan: ½ cup 

Salt & Pepper: To Taste 

In the same pan where the chicken breast was seared, add the butter, onion & garlic powder, and flour. Stir and cook for a minute or so, scraping the bottom of the pan. Slowly and while whisking add the milk and chicken stock, continue whisking until smooth and thickened. Add the Parmesan cheese at the end and blend it in. Adjust with Salt & pepper. Spoon the sauce over the chicken to serve it.