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Bacon wrapped sausage stuffed chicken with sweet potatoes
Bacon wrapped sausage stuffed chicken with sweet potatoes

Before you jump to Bacon wrapped sausage stuffed chicken with sweet potatoes recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

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Now you know that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a few of these instead!

We hope you got insight from reading it, now let’s go back to bacon wrapped sausage stuffed chicken with sweet potatoes recipe. To cook bacon wrapped sausage stuffed chicken with sweet potatoes you only need 22 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Bacon wrapped sausage stuffed chicken with sweet potatoes:
  1. Provide Chicken
  2. You need 2 chicken leg & thigh, boned-out
  3. You need 2 tbsp olive oil
  4. Get 1 tsp salt
  5. Get 1/2 tsp pepper
  6. Prepare 8 slice bacon
  7. Provide 2 quart water
  8. You need Stuffing
  9. Take 3/4 lb ground italian sausage
  10. Get 1 cup pistacios, shelled
  11. Prepare 1/3 cup parsley, chopped
  12. You need 1 tsp thyme
  13. Prepare 1/2 tsp salt
  14. You need 1/4 tsp pepper
  15. You need Sweet Potatoes
  16. Use 2 large sweet potatoes, peeled, cubed
  17. Get 1 quart water
  18. Use 2 medium shallots, chopped
  19. Take 2 clove garlic, minced
  20. You need 2 tbsp olive oil
  21. Provide 1/4 cup cilantro, chopped
  22. Use 1 tbsp sage, chopped
Instructions to make Bacon wrapped sausage stuffed chicken with sweet potatoes:
  1. For chicken, bring the water to a boil with a dash of salt.
  2. In a bowl, mix together all the ingredients for the stuffing.
  3. For each piece of chicken lay out a separate piece of foil large enough to roll the chicken in. Add olive oil on each piece of foil. Add salt and pepper on each piece of foil. Then lay for pieces of bacon side by side on each piece of foil.
  4. Lay one piece of chicken on top of the bacon slices for each piece of foil. Then add stuffing on top of each piece of chicken. Then roll it all together and fasten the foil tightly.
  5. Poach the two rolls of chicken inside the boiling water for 25 minutes.
  6. Remove chicken from boiling water in place in refrigerator for 30 minutes.
  7. Remove chicken from refrigerator and remove from the foil. Heat a pan and then add oil. Add chicken to the hot pan and brown all sides until bacon is crispy. Set aside.
  8. For sweet potatoes, bring water to a boil. Then add sweet potatoes. Cook until potatoes are tender then drain.
  9. For sweet potatoes, heat a pan and add olive oil shallots and garlic. Lightly caramelized the shallots.
  10. Add sweet potatoes along with a dash of salt and pepper. Then crush the sweet potatoes. Cook until flavors are well combined then add cilantro and sage and cook for 2 more minutes.
  11. Slice the chicken at an angle and serve with sweet potatoes immediately.

Squeeze the sausage meat out of the skins and mix with the spring onions and sage. Season to taste with salt and pepper. Cut each chicken breast almost in half and open out like a book. Stuff the sausagemeat inside, close up and wrap each one in a rasher of streaky bacon. Place in a roasting tin. eggs, ham, potatoes, bacon, sausages, mozzarella cheese, frozen broccoli.

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