Fresh or dry rosemary, basil, etc. Or use green shiso leaves!
Cook the potatoes until tender. The best way is to boil them in their skins slowly. But you can microwave them if you prefer.
Mash while still hot, and mix in the ◎ ingredients.
Cut the chicken in half from side to side, then cut in half again (for a total of 8 pieces). Flatten with a meat tenderizer or your knife. The piece on the left has been flattened.
Divide the cooled down potato mixture from Step 1 into 8 portions.
Put one portion on a piece of chicken, and wrap the chicken around it. Put the chicken and potato bundles on a baking sheet and bake at 250°C for 14 minutes.
Top with cheese, brush the surface with soy sauce, add grated cheese and herbs, and bake for another 5 minutes until the cheese is browned and melted.
The pieces in the back row are topped with rosemary, and the ones in the front with basil. I also like using dried oregano.
The potato mixture inside is already cooked, so the chicken cooks quite fast. Brown the cheese nicely.
Here I tried topping the chicken with sliced shiitake mushrooms.
Story Behind this Recipe
This recipes brings together some of my favorite ingredients. Usually I keep things like vitamins and fiber in mind when cooking, but on weekends I just want to open a beer and eat my favorite dishes.
The little bit of soy sauce mixed in the potato stuffing and the soy sauce brushed on the chicken add flavor and umami. If you use an easy melting cheese it will run all over, so use a type that doesn't melt so fast. You don't have to wrap the chicken totally around the potato stuffing; if the mixture is sandwiched inside or the chicken is kind of wrapped rolled around it it's fine.