RECIPE

1. Butterfly the chicken and place on a plate.  Set aside. 

2. Clean cutting board well.  Fine chop the herbs, and add to a bowl with half the garlic and lemon zest.  Mix well. 

3. Season the chicken with salt and pepper. Using half, the herb mixture coat one side of the chicken, pressing well to adhere.  Turn chicken over and add the remaining herb mixture to coat.  Wrap with plastic food wrap and refrigerate until needed. 

4. Meanwhile, Cut the squash in half, lengthwise, and remove the seeds.  Rub inside with a tbsp of the oil.  Season the inside and place cut side down on a prepared baking sheet and place in the preheated oven to roast until tender firm, about 45 minutes.  Remove from the oven, allow to cool to touch, and using a fork gently scrape the fibres of the roasted spaghetti squash creating spaghetti-looking squash. Set aside in a bowl, covered. 

5. Meanwhile grate the two potatoes into a cloth-lined stainless steel bowl. Season the potatoes well.  Mix well.  Then using the cloth Squeeze out as much of the liquid from the grated potatoes.  

6. In a medium-sized pan over medium-high heat add 1 tbsp of the oil. Add the seasoned grated potatoes and gently press into the bottom of the whole pan. Continue to cook checking the heat level, while checking the bottom, until golden brown, about 5 minutes. Carefully Flip, and continue to cook until golden crisp, about 4 minutes. Set aside keeping warm. 

7. Heat remaining oil in a large pan over medium-high heat. Add the herb-crusted chicken breast. Fry until lightly golden on the bottom.  Flip over and continue to fry until golden, and cooked through, about 4 minutes per side. Transfer cooked chicken to a plate, cover with plastic wrap and keep warm. 

8. In the same pan over medium-high heat, add shallots, cook for a few minutes until softened Add remaining garlic and cook until fragrant, about a minute. Deglaze with the wine. Reduce by half and then add the chicken stock.  Simmer until reduced by half. Reduce heat to medium.  Add the chilled butter cubes and stir until fully incorporated.  Bring to a boil and add the peppercorns.  Check seasoning, add chives, and remove from heat.  

9. To plate, place the Potato pancakes on two plates.  Add chicken breasts.  Then twirl the spaghetti squash so you can see all the items. Drizzle the sauce over both dishes and serve.