Chutney and Cheddar Stuffed Chicken Breasts with BLTP (Bacon, Leeks, Tomatoes & Potatoes)

1. Preheat the oven to 425 degrees F.

2. Halve the potatoes and scatter them on a rimmed baking sheet. Drizzle them with 2 tablespoons of the EVOO and season with salt and pepper. Toss them to coat evenly and move them to one end of the baking sheet. Roast the potatoes for 10 minutes, then remove the baking sheet from the oven and scatter the tomatoes over the empty half of the pan. Drizzle them with 1 tablespoon of EVOO and season with salt and pepper. Turn the potatoes with a spatula and return the pan to the oven to continue roasting for another 15 minutes.

3. Once the tomatoes go into the oven, place the chicken breasts on a cutting board and use a paring knife to cut a pocket into one side of each of them. Spread about 1 tablespoon of chutney inside each pocket and 2 slices of cheddar. Season each breast with salt and pepper.

4. Heat 1 tablespoon of EVOO in a large ovenproof skillet over medium-high heat and sear the chicken breasts until golden brown, 3 to 4 minutes per side.

5. Transfer the skillet to the oven to finish cooking the chicken, about 8 minutes.

6. Once the chicken goes into the oven, heat the remaining 1½ teaspoons EVOO in another large skillet over medium-high heat. Add the bacon and cook until the bacon starts to brown, 3 to 4 minutes. Add the leeks and cook until tender, another 3 to 4 minutes.

7. When the vegetables have finished roasting, transfer the potatoes to the skillet with the bacon and leeks, add the chicken stock, and stir everything up together. Fold in the roasted tomatoes and season with salt and pepper. Serve up the cooked chicken breasts with a scoop of BLTP alongside.