Ham and Gruyère Stuffed Chicken with Roasted Fingerling Potatoes & Sautéed Spinach

Ingredients

• 4 fillets boneless, skinless chicken breasts, 6 oz each, about 1 1/2 lbs total
• 8 slices smoked ham, about 8 oz, thinly sliced
• 8 slices Gruyère cheese, about 8 oz, or use Swiss if unavailable
• 3 tablespoons unsalted butter, divided
• 2 tablespoons whole grain mustard, for spreading
• 1 tablespoon fresh thyme, chopped, or 1 tsp dried
• 1 1/2 lbs fingerling potatoes, halved lengthwise
• 6 cups fresh spinach, packed
• 3 cloves garlic, minced
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons olive oil, for potatoes

Instructions

1. 1

   Preheat oven to 425°F. Toss fingerling potatoes with olive oil, salt, and pepper. Spread on a sheet pan and roast for 25-30 minutes until golden and crispy, stirring halfway through.

2. 2

   Place chicken breasts between plastic wrap and pound to ½-inch thickness. Make a horizontal cut through the middle of each breast, cutting about 3/4 of the way through to create a pocket. Season both sides with salt and pepper.