Before starting, preheat the oven to 450˚F and wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. On a parchment-lined baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with pepper. Roast in middle of oven, until golden-brown, 25-28 min.

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

While bacon cooks, slice chives. Halve tomatoes. Juice half the lemon, then cut remaining into wedges. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Carefully slice into centre of each breast – parallel to the cutting board – leaving 1/2-inch intact on the other end. Open up each breast like a book. Season with salt and pepper. Divide cheese and bacon between each breast, then fold closed and press firmly.

Add breadcrumbs and 1/2 tbsp oil (dbl for 4 ppl) to a shallow dish. Stir to combine. In another small bowl, mix mayo and half the mustard. Coat chicken all over with mayo mixture. Working with one chicken breast at a time carefully press into breadcrumbs to coat completely. Transfer chicken, top-side down to a foil-lined baking sheet. Bake in middle of oven, flipping halfway through cooking, until cooked through, 18-20 min.***

While chicken bakes, in a large bowl, whisk together remaining mustard, 1 tbsp lemon juice, 1 tbsp oil, 1/2 tsp sugar (dbl all for 4 ppl). Season with salt and pepper. In another small bowl, stir together sour cream, half the chives and 1/4 tsp garlic (dbl for 4 ppl). Season with salt and pepper.

Add kale slaw mix, tomatoes and remaining chives to the dressing. Toss together. Divide chicken, potatoes and kale slaw between plates. Serve with chive-dip. Squeeze a lemon wedge over salad, if desired.