2 Boneless-Skinless Chicken Breasts

1 Shallot

1/2 oz Baby Spinach

3 Thyme Sprigs

11 oz Red Potatoes

2 oz Garlic & Herb Cheese Spread (Boursin)

1 oz Asiago Cheese

2 tsp Garlic Pepper

Cut potatoes into 1/2” slices. Place potatoes and 1/4 cup water in a microwave-safe bowl. Microwave uncovered until beginning to soften, 2-4 minutes. Carefully remove from microwave.

While potatoes heat, stem thyme.

Peel and thinly slice shallot.

Pat chicken dry and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add softened potatoes and shallots to hot pan and stir occasionally until tender and golden-brown, 4-6 minutes.

Stir in garlic pepper, thyme, and a pinch of salt. Remove from burner. Transfer potatoes to a plate and tent with foil. Wipe pan clean and reserve.

Return pan used to cook potatoes to medium-high heat and add 1 tsp. olive oil. Add spinach to hot pan and stir often until wilted, 30-60 seconds.

Stir in cheese spread and half the shredded cheese (reserve remaining for potatoes) until melted and combined. Remove from burner.

Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Flip chicken and evenly add topping. Cook until browned on second side, 2-3 minutes.

Remove from burner. Transfer pan to hot broiler and broil until topping has lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.

Plate dish as pictured, garnishing potatoes with remaining shredded cheese.