Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.

Meanwhile, cut bacon into 1/2-inch pieces.Heat a large non-stick pan over medium-high heat. When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.\*\* Remove the pan from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Top one side of each chicken breast with cheese and bacon. Fold other side over filling to close, then press firmly.

Add Italian breadcrumbs, panko and 1/2 tbsp (1 tbsp) oil to a shallow dish. Stir to combine. In another small bowl, mix together mayo and half the Dijon. Carefully coat chicken all over with mayo-Dijon mixture. Working with one chicken breast at a time, carefully press both sides into breadcrumb mixture to coat completely. Transfer chicken to a foil-lined baking sheet. Bake in the top of the oven, flipping halfway through, until cooked through, 18-20 min.\*\*

Meanwhile, core, then cut apple into 1/4-inch cubes. Add vinegar, remaining Dijon, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.Add apples and spring mix, then toss to combine.

Divide stuffed chicken, potato wedges and salad between plates.Serve spicy mayo on the side for dipping.