Bacon Wrapped Chicken Cheddar and Jalapeno Parcels With Fingerling Potatoes Recipe

Ingredients

• For the Stuffing:
• 1 cup uncooked long-grain white rice
• 1 3/4 cups low sodium canned or homemade chicken stock
• Kosher salt
• 1 tablespoon vegetable oil, divided
• 1 1/4 pounds fingerling potatoes, sliced into 1/4" coins
• 1 medium shallot, minced (about 3 tablespoons)
• Freshly ground black pepper
• 8 ounces extra-sharp cheddar cheese, shredded (about 2 cups)
• 2 whole pickled jalapenos, minced (about 1/4 cup)
• 1/2 cup prepared tomatillo salsa
• 1/2 cup sour cream
• 4 boneless, skinless chicken breasts, 6 to 8 ounces each
• 8 thick slices bacon

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