So, a recipe. I decided to re-do one of my essential recipes (the stuffed chicken) and out came this. Ideally, though, the recipe is made with soft and mature cheeses, rather than milk and mayonnaise and the plastic-y stuff here. This is my recipe, but it does come from BBC Good Food's mustard-stuffed chicken which I would much rather eat. Rearrange these words to make the sentence that most often falls out of my mouth these days: Korea no sigh cheese in.
Last night's dinner was fairly easy and pretty tasty. There was a very herbal quality to it, despite only including half a teaspoon of oregano. I felt it lacked cohesion, but then again I'm rapidly becoming a cooking snob so I wouldn't let that bother you. Also, I served it with 'warm broccoli' for a reason: broccoli loses its temperature very quickly, so if you prepare yourself linguistically your dinner won't suffer.
Stuffed Chicken with Roasted Cubes
Serves 2 with extra potato cubes
2 chicken breasts
2 tablespoons mayonnaise
1 teaspoon mustard
1 garlic clove
1/2 cup grated cheese
1/2 teaspoon oregano
4 rashers bacon
3 large sweet potatoes
4 small potatoes
Mix the milk, mayonnaise, mustard, chopped garlic clove, cheese and oregano in a bowl and leave it to sit for a while. The mixture needs to be quite thick.
Peel and cube the potatoes and boil them in salted water until soft. Shake roughly in the pan before transferring to an ovenable dish and dousing liberally in oil. Sprinkle some salt over, and put the cubes in the oven for 40 minutes at 220 degrees (430 Fahrenheit) to crisp up.
In the meantime, slit a pocket into each chicken breast and stuff with about 1/3 of the mayonnaise mixture. Wrap two bacon rashers around each breast, and pour the remaining mixture on top. Bake at 220 degrees (430 Fahrenheit) for twenty minutes.
Serve with warm broccoli.