Stuffed chicken with dry tomatoes and herbs cheese:

Cut a pocket into the thickest part of the chicken breasts. Combine sun-dried tomatoes, and basil and cheese in a bowl then divide mixture into fourths and stuff a quarter of the filling into each pocket. Close pockets with toothpicks, then brush both sides of the chicken with extra virgin olive oil and season lightly with salt and pepper. Heat a skillet over medium heat then saute chicken for 4-5 minutes a side, or until cooked all the way through. Remove toothpicks then serve.

Mashed potatoes:

Boil the peeled potatoes and garlic in salted water until tender. Drain, return to the pan and steam. Mash well, then stir through the crème fraîche, herbs and some seasoning, adding a little milk for a softer consistency.