Stuffed Chicken Wrapped in Bacon with Mashed Potatoes and Broccoli
Ingredients
2 each chicken thighs, boneless
3 oz fig preserves
3 oz goat cheese, softened
¼ tsp fresh rosemary, chopped fine
6 bacon slices (3 slices per chicken thigh)
3 whole idaho potatoes, peeled, large dice
3 tbsp ghee
2 tbsp salt
5 oz broccoli florets
3 tbsp olive oil
¼ tsp garlic, chopped
Directions
- Preheat oven at 350 degrees
- In bowl combine goat cheese, fig preserves, and rosemary
- Place mixture in the center of the chicken thigh and roll up
- Wrap chicken thigh with bacon strips covering every edge, 3 slices per chicken
- Place chicken on sheet pan and bake for about 15 minutes or until done
- In 4 quart pot place potatoes with salt and bring to boil
- When potatoes are done strain, leaving ¼ cup of water it was cooked in
- Add ghee and mix well
- Toss broccoli with olive oil, garlic and salt
- Place broccoli in oven and roast for 8 minutes
- Place broccoli and mashed potatoes on plate
- Add cooked chicken and enjoy
