Sheet Pan Boursin & Roasted Red Pepper Stuffed Chicken

Heat oven to 425°F. Toss halved potatoes with olive oil, salt, pepper + garlic powder. Roast 15 min. Mix Boursin + chopped roasted red peppers. Cut a pocket in each chicken breast and stuff with the Boursin mixture. Season with salt, pepper, garlic powder + paprika. Sear chicken in olive oil 3–4 min per side until golden. Add chicken to the pan with the potatoes and roast 12–15 min until cooked through. Toss arugula with olive oil, lemon juice, salt, pepper + shaved parmesan. Slice the chicken to reveal the creamy filling and serve with the potatoes and salad... enjoy!