Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

Ingredients

• 1 handful arugula leaves from bulk bins chopped
• 2 pounds baby potatoes halved
• 1 handful baby spinach leaves from bulk bins chopped
• 4 slices bacon 
• 4 servings bell pepper black
• 4 ounces cheese crumbles blue
• 0.3 cup chicken stock see 
• 1 pound green beans thin
• 3 tablespoons olive oil extra-virgin divided
• 4 servings salt 
• 4  scallions finely chopped
• 4 pieces chicken breasts boneless skinless
• 1 Leaves from 4 thyme sprigs fresh
• 2  vine tomatoes halved lengthwise seeded thinly sliced

Equipment

• baking sheet
• oven
• knife
• pot

Directions

1. Preheat oven to 425 degrees F.
2. Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper.
3. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly.
4. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
5. Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
6. Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
7. Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
8. Serve chicken with green beans and potatoes alongside.