Pizza Stuffed Chicken with Dauphinoise Potatoes

Directions

1. 1

   In a bowl mix your seasonings and butterfly your chicken. Cover the chicken with the seasonings then coat one side of the chicken with the tomato purée, pepperoni and half of the mozzarella.

2. 2

   Wrap your chicken in some foil and transfer to the airfryer/oven and cook for a total~ 20/30 mins. For the final 10 mins remove the foil and top with the rest of your mozzarella, cook until the cheese is melted and crispy.

3. 3

   Peel and cut the potato into slices. Part boil for 10 mins mins. Drain and add back to pan with your creme fraiche, stock powder, parmesan, mustard, black pepper and the milk - cook until creamy. Pour into an oven proof dish, top with mozzarella and put in the airfryer for 10 mins until golden brown!

4. 4

   I served with some tenderstem pan fried with a little olive oil, black pepper & chilli flakes (+ some water)