How to make
Begin by preparing the chicken breasts. Carefully slice each chicken breast lengthwise to create a pocket for the filling. Be careful not to cut all the way through the meat so the filling stays inside while cooking.
In a bowl combine the cream cheese, finely chopped bacon, pressed garlic, and finely diced pickles. Add part of the chopped dill and mix everything well until a creamy and aromatic filling forms.
Using a spoon, fill each chicken breast with the prepared mixture. Secure the opening with toothpicks so the filling does not leak out during baking.
Season the outside of the chicken breasts with salt and black pepper, then lightly brush them with oil.
Peel the potatoes and cut them into large cubes. Place them in salted boiling water and cook them for about 10 minutes until they begin to soften slightly. Drain them well afterward.
Arrange the stuffed chicken breasts in a baking dish. Spread the parboiled potatoes around the chicken.
Add small pieces of butter over the potatoes and season them with a little salt and black pepper.
Place the baking dish in a preheated oven at 190°C (374°F) and bake for about 35-40 minutes. During this time the chicken becomes golden and juicy while the potatoes turn tender and lightly roasted.
Once the dish is ready, sprinkle the remaining chopped dill over the chicken and potatoes.
Serve the stuffed chicken breasts warm together with the roasted potatoes.
This dish pairs perfectly with a fresh salad or additional pickles on the side.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.
Be sure to explore our classic chicken with potatoes, the delicious juicy chicken roulades, or the creamy chicken with broccoli baked in the oven.
