Ingredients: serves 4
4 medium boned half chicken breasts, 2 heaping tablespoon mild Goulash Cream, 1 teaspoon hot
Goulash Cream, 5 2/3 oz/16 dkg smoked cheese, salt, 8 thin slices (about 4 1/3 oz/12 dkg) lean smoked bacon, 2 2/3lb/1.2 kg potatoes
2 medium onions, 10 1/2 oz/30 dkg mushrooms, 4 plump green peppers, 4 tomatoes, 4 tablespoon cooking oil, 1 level tablespoon quality paprika, 1/4 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste, 7 oz/2 dl sour cream

Cut the boned chicken breasts in half horizontally, unfold them, as if opening a book, and pound slightly and spread with the two kinds of goulash cream. Grate the cheese and sprinkle over the meat.
Roll up the meat, salt the outside lightly, and wrap 2 bacon slices around each. Refrigerate while preparing the side dish so the flavors can blend. For the side dish, cook the potatoes in their skins in salted water. Drain, let them cool, then peel and cut them into about 1/4”/1/2 cm thick rounds. While the potatoes are cooking, peel and clean the onions and mushrooms, remove the seeds from the peppers, and cut out the stems from the tomatoes. Mince and sauté the onions in the oil 4-5 minutes until they turn a golden yellow. Add the mushrooms cut into bite-size pieces and continue cooking an additional 4-5 minutes, stirring so they don’t burn. Dice the peppers and tomatoes into 3/4”-1”/2-2 1/2 cm cubes, add to the onions and mushrooms
and brown and stew them together for 5-6 minutes. Season with 1 level teaspoon salt, add the paprika, and fire up with the paprika cream. Add the sour cream and let it bubble 2-3 minutes while the sauce thickens. Spread the potatoes evenly in a single layer in a medium-sized baking pan or casserole and pour the mushroom-sour cream concoction over it. Place the prepared chicken breasts on top and bake in a preheated medium hot oven (360°F/180°C; 330°F/165°C convection oven) for about 25 minutes.

Preparation time: 1 hour 30 minutes
Calories per serving: 945
Skill: Easy to prepare