Stuffed chicken wrapped in bacon, served with mashed potatoes and beans

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and ground black pepper
• 110-140 g crumbled blue cheese
• A handful of chopped arugula leaves
• A handful of chopped spinach leaves
• 4 slices of bacon
• 900 g new potatoes, cut in half
• 450 g thin green beans
• 2 grape tomatoes, halved lengthwise and thinly sliced
• Leaves from 4 sprigs of thyme
• 3 tbsp. l. olive oil
• 4 pcs. finely chopped green onions
• 0.25 cup chicken broth

Preparation:

1. Preheat oven to 220°C.
   
   Using a small, sharp knife, make a slit in each chicken breast 2/3 of the way through, starting at the thick end. Pull the slit apart with your fingers to create a hole. Sprinkle the chicken with pepper. Mix the blue cheese with the arugula and spinach and stuff the chicken breast with the mixture.
   
   Wrap the bacon tightly around the chicken breasts to evenly enclose the meat. Place the chicken on a baking sheet and roast for 20-22 minutes, until the bacon is crispy and the chicken is firm.
2. Place the potatoes in a saucepan and add water. Bring to a boil, add salt, and simmer for 15 minutes, until the potatoes are tender. Drain and return the potatoes to the saucepan. Add 2 tablespoons of oil, green onions, broth, and salt and pepper. Mash for 1 minute.
3. Bring 1.5 cm of water to a boil. Trim the ends of the green beans. Salt the water and add the green beans. Simmer for 5 minutes, drain, and toss with the tomatoes, thyme, 1 tablespoon of oil, salt, and pepper.
   
   Serve the chicken with green beans and mashed potatoes.
   
   Recipe Chicken stuffed with cream cheese and wrapped in bacon.