Chicken Fillets with Bacon in Parmesan Sauce

Name: Chicken Fillets with Bacon in Parmesan Sauce with Romano beans, semi-dried tomatoes & potatoes
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 400 g Potato rounds; 200 g Chicken fillets; 4 slice Bacon; 1 piece Garlic; 60 g Semi-dried tomatoes; 150 g Cooking cream; 10 g Fresh basil; 1 piece Onion; 300 g Green beans; 1 piece Parmigiano Reggiano DOP; 2 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; to taste Salt and pepper

with Romano beans, semi-dried tomatoes & potatoes

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Wist je dat parmigiano reggiano zijn naam te danken heeft aan de streek waar deze kaas geproduceerd wordt? Namelijk de Italiaanse provincies Parma en Reggio Emilia.

Allergens:

Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Potato rounds

100 g

Chicken fillets

2 slice

Bacon

½ piece

Garlic

35 g

Semi-dried tomatoes

75 g

Cooking cream

(Contains Milk)

5 g

Fresh basil

½ piece

Onion

150 g

Green beans

1 piece

Parmigiano Reggiano DOP

(Contains Milk)

Not included in your delivery

1 tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3795 kJ

Calories907 kcal

Fat52.7 g

Saturated Fat27.8 g

Carbohydrate48.8 g

Sugar11.3 g

Dietary Fiber12.8 g

Protein53.3 g

Salt2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Casserole with Lid

•Grater

Cooking Steps

Heat 1/2 tbsp olive oil per person in a frying pan and fry the potato rounds for 15 minutes on medium-high heat. Season with salt and pepper. Cut the red onion into thin-half rings. Trim the ends off the green beans. Heat 1/2 tbsp butter in a deep frying pan with a lid over medium-high heat. Fry the red onion for 1 - 2 minutes. Add the green beans and 2 tbsp water per person, put the lid on and fry for 6 minutes, stirring occasionally. Take the lid off the pan and fry the beans for another 4 minutes, until they are cooked but still al dente.

In another frying pan, heat 1/2 tbsp butter per person over medium-high heat. Fry the chicken fillets and bacon for 3 - 4 minutes. Press or mince the garlic in the meantime. Remove the bacon from the pan and set aside.

Add the garlic to the chicken fillets. Fry for 1 minute, then add the cooking cream, grana padano flakes and 1 - 2 tbsp water per person and stir everything together. Lower the heat and let the sauce reduce for 2 - 3 minutes. Taste the sauce and season with salt and pepper if necessary. Dice the semi-dried tomatoes, then add them to the green beans along with some of the oil from the packaging, if desired. Season with salt and pepper. Finely chop the basil.

Serve the potato rounds onto plates alongside the green beans and chicken. Pour the creamy cheese sauce over the chicken, then crumble over the fried bacon and garnish with the basil.