Boil the potatoes in salted water. Drain and purée. Melt the butter and soften the onions in this until translucent. Remove from the pan and quickly fry the bacon until crisp.
Combine with the potato purée, onions, herbs and seasoning. Make an incision halfway through each chicken breast and cut horizontally to make a pocket. Fill with the stuffing and pan fry the chicken breasts.
In Ireland in the years between the mid 1700s and 1808 silver ‘potato rings’ became fashionable. Potatoes were served in the rings which were placed over white damask napkins to absorb any dampness. The best of these rings are to be found in the National Museum in Dublin.
© 2015 All rights reserved. Published by Mercier Press.