Stuffed chicken breast with spinach and artichokes in roasted pepper sauce

Ingredients:

• 2 tbsp. l. olive oil
• 1 clove garlic, chopped
• Half a small onion, chopped
• 120g frozen artichokes, thawed, squeezed out and coarsely chopped
• 70 g small spinach (about 3 cups)
• 1 tbsp. mayonnaise
• 1/4 tsp lemon zest + 1 tbsp lemon juice
• 10 tbsp cream cheese spread
• 4 small chicken breasts with bone and skin (about 2 kg total)
• 350 g small red potatoes, cut into half-moon pieces 0.5 cm thick.
• 1/2 cup canned roasted sweet peppers, rinsed

Preparation:

1. Preheat oven to 220°C.
2. In a very large oven-safe nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and onion and cook, stirring, until the onion is softened and slightly darkened, about 3 minutes. Add the artichokes and cook until heated through, about 1 minute. Add the spinach and cook, stirring, until completely wilted, about 3 minutes. Transfer the vegetables to a medium bowl and let cool completely. Wipe out the skillet and set aside.
3. Once the vegetable mixture has cooled, add the mayonnaise, lemon zest, and 7 tablespoons of cream cheese spread and stir. Season with salt and pepper to taste.
4. Insert a thin knife into the thickest part of each chicken breast and cut to create a 7cm-long pocket. Fill each pocket with a quarter of the vegetable mixture. Season the chicken with salt and black pepper.
5. Return the skillet to medium heat and add the remaining 1 tablespoon olive oil. Add the chicken breasts, skin side down, and cook until golden brown, about 4 minutes; transfer to a plate. Add the potatoes to the skillet, season with salt and pepper, and cook, stirring, for about 2 minutes. Turn off the heat, return the chicken to the skillet, skin side up, and transfer to the oven. Bake, stirring the potatoes once, until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C), 25 to 30 minutes.
6. Meanwhile, combine the roasted peppers, lemon juice, and the remaining 3 tablespoons cream cheese in a food processor or blender and blend until smooth. Season with salt and pepper to taste.
7. Divide the red pepper sauce among 4 plates. Top with chicken breast and some potatoes.