Cheesy Chicken Breast with Herb-Roasted Potatoes

Rinse and pat dry the chicken breast. Make cuts about 1 cm deep, without cutting all the way through.

Mix the mayonnaise (or sour cream), minced garlic, salt, pepper, and spices. Rub this mixture all over the chicken.

Slice the cheese thinly and insert the slices into the cuts.

Place the chicken on a baking sheet lined with parchment paper.

Bake in a preheated oven at 180°C (350°F) for 30–40 minutes until golden brown.

5 minutes before done, sprinkle the chicken with finely chopped herbs.

Wash the potatoes and cut them into large chunks (you can leave the skin on if they are young potatoes).

Chop the herbs and mince the garlic.

Mix the oil, herbs, garlic, salt, and pepper.

Toss the potatoes with the dressing.

Place on a baking sheet and bake at 180°C (350°F) for 35–40 minutes until crispy and golden.