Before starting, preheat the oven to 450°F and wash and dry all produce. Combine potatoes, 1 tsp salt and enough water to cover (approx. 1-inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 8-10 min. Drain, then add potatoes to a lightly-oiled baking sheet. Using the bottom of a pot, press to flatten potatoes. Drizzle over 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.

While potatoes boil, quarter mushrooms. Thinly slice chives. Strip 1 tbsp thyme leaves from stems. Peel, then mince or grate garlic. Cut bacon into 1/4-inch strips. Add Parmesan, garlic and 2 tbsp butter (dbl for 4 ppl), in a small bowl. Mash together with a fork to combine.

Pat chicken dry with paper towels. Carefully slice into centre of each breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up each breast like a book, then season all over with salt and pepper. Divide Parmesan filling between each breast, then fold closed.

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown, 1-2 min per side. Remove pan from heat. Transfer chicken another baking sheet. Bake chicken in middle of oven and potatoes in bottom of oven, until potatoes are crisp and chicken is cooked through, 10-12 min.**

While chicken and potatoes cook, heat the large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 7-8 min.*** Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Add mushrooms, onions and thyme to the same pan. Cook, stirring often, until mushrooms are golden brown, 5-6 min. Add kale. Cook, stirring often, until wilted, 3-4 min.

Combine sour cream and half the chives, in another small bowl. Divide chicken, mushroom mixture and potatoes between plates. Top potatoes with bacon and chive sour cream. Sprinkle remaining chives over the plate.