Stuffed Chicken and Baked Potatoes

Stuffed chicken:

• •2 large boneless skinless chicken breasts (about 8 oz each), trimmed
• •4 cloves garlic, grated or minced
• •1 tsp salt, plus more for potatoes
• •1 tsp black pepper
• •2 tbsp olive oil, divided
• •6 sun-dried tomato halves in oil, drained and chopped
• •2 oz fresh mozzarella, chopped
• •10 large basil leaves, chopped
• •Zest of 1 lemon
• •2 tbsp flour (for optional coating)
• •1 egg, beaten (for optional coating)
• •3 tbsp breadcrumbs (for optional coating)
• •1 tsp chili powder (optional, for spicy sun-dried tomato flavor)

Baked potatoes:

• •1 kg potatoes, skin on, cut into wedges

Stuffed chicken:

1. Marinate chicken for at least 2 hours in the fridge with garlic, salt, pepper, and 1 tbsp olive oil.

2. Preheat oven to 350 F (175 C). In a bowl, mix sun-dried tomatoes, mozzarella, basil, lemon zest, and optional chili powder.

3. Cut a deep pocket lengthwise into each chicken breast and stuff generously with the filling.

4. Optional crust: dust chicken in flour, dip in beaten egg, and coat with breadcrumbs.

5. Sear chicken in a hot pan with 1 tbsp olive oil until browned on both sides.

6. Transfer chicken to a baking tray and bake 15-20 minutes, until internal temperature reaches 160 F (71 C). Rest 5 minutes before slicing.

Baked potatoes:

1. For potatoes, toss wedges with olive oil, salt, pepper, and extra seasoning, then bake until deeply golden and tender.

2. Serve sliced stuffed chicken hot with baked potatoes.

Photos from the process.