Chicken Breasts Stuffed With Sweet Potato, Bacon and Chiles
Chef Robert Del Grande of Cafe Annie – Houston, TX Adapted by StarChefs
Chicken breasts become elegant when stuffed with a mixture of sweet potatoes, salty bacon, and spicy chilies.
Yield: 4 Servings
Ingredients:
4 boneless, skinless chicken breasts 
2 slices bacon, diced
1 medium yellow onion, peeled and diced
1 small sweet potato, peeled and diced
3 cloves garlic, peeled and minced
1 fresh red jalapeńo pepper, seeded and minced, or 1 canned chipotle chile, minced
2 slices of day-old bread, toasted in a low oven until very dry
1 cup chicken stock or canned chicken broth, divided
4 Tablespoons butter, divided
2 Tablespoons chopped parsley, plus additional for garnish Salt and pepper to taste
4 wooden toothpicks or bamboo skewers (optional
Pair with the Vina Tabali Chardonnay; the wine’s body will match well with the chicken, while the notes of vanilla and hazelnut complement the sweet potato and bacon.
The Tabali shows off great notes of hazelnut, vanilla, butterscotch, and toast on the nose, whereas a tropical fruits dominate the palate and finish. It’s a medium-bodied wine, with a clean, dry finish.
Chile has had the same success with Chardonnay as California, but often at much better prices. The Limarí Valley is Chile’s northernmost wine region, but, given the country’s narrow profile, still receives the cooling influence of the Pacific Ocean, which encourages the grapes to ripen slowly and evenly.
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