4 slices bacon (I prefer uncured, nitrate-free)
2 cups russet potato, cut into chunks
2 cups yellow or sweet onion, chopped
1 lb. skinless, boneless chicken breast, cut into chunks
3/4 tsp. salt, divided
1/4 tsp. black pepper
1 tbsp. minced garlic
1/2 tsp. dried dill
2 tsp. dried chives
1 tbsp. unsalted butter
3/4 cup 1% milk
1 tbsp. all-purpose flour (or 1 1/2 tsp. cornstarch for gluten-free)
1/2 cup (2 oz.) Monterey Jack cheese, shredded*
1/2 cup (2 oz.) sharp cheddar cheese, shredded*
*Can use 1 cup (4 oz.) Mexican Blend cheese as a substitute
Preheat oven to 350 degrees F. Meanwhile, cook bacon in a large skillet over medium to medium-high heat until crispy; remove bacon from skillet and drain bacon grease into a glass container. Return 1 tablespoon of bacon grease to pan and add potato. Cook, stirring frequently, for 5 minutes. Add the onion, chicken breast, 1/2 teaspoon salt, black pepper, garlic, dill, and chives, and continue cooking another 10 minutes or until chicken is lightly browned, stirring frequently. While this is cooking, melt butter in a small saucepan over medium heat. Add milk and flour, stirring with a whisk. Cook, stirring constantly, until thickened. Turn heat to low and add 1/4 teaspoon salt and 1/4 cup of each cheese; stir until blended. Pour sauce into skillet with chicken mixture and stir to combine. Place 1/4 of the mixture in each of 4 ramekins that are lightly greased or sprayed with cooking spray. Top each ramekin with 1 tablespoon of each cheese. Place ramekins on baking sheet and then into the preheated oven. Bake for about 25 to 30 minutes or until sauce is bubbly, cheese is melted, and potatoes are tender. (Note: check periodically and if cheese appears to brown, place a tented piece of foil over ramekins.)
Servings: 4 (1 ramekin per serving)
This dish contains dairy products (milk, cheese) and wheat. Please review the ingredient list for any recommended substitutions.
420 calories, 26 grams carbohydrate (3 grams fiber), 40 grams protein, 17 grams fat (9 grams saturated). This dish is an excellent source of vitamin B6, vitamin C, and calcium. It is a good source of vitamin A, several B vitamins (thiamin, niacin, riboflavin), magnesium, and potassium.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.