Cheesy Prosciutto Chicken Rollatini

While potatoes cook, trim and slice zucchini crosswise into ½-inch-thick rounds. Halve, peel, and finely chop shallot. Dice tomato into ¼-inch pieces. Roughly chop spinach. Quarter lemon.

Pat chicken* dry with paper towels; season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap.

Keeping chicken on bottom piece of wrap, evenly arrange prosciutto and mozzarella over chicken.

Starting at the long side of plastic wrap closest to you, tightly roll up chicken, removing plastic wrap as you go, to form rollatini.

Place rollatini, seam sides down, on one side of a lightly oiled baking sheet (for 4 servings, spread out across entire sheet).

Toss zucchini on opposite side of sheet with a large drizzle of olive oil, salt and pepper (for 4 servings, toss zucchini on a second sheet). Roast on top rack until chicken is cooked through and zucchini is tender, 15-18 minutes (for 4, roast rollatini on top rack and zucchini on middle rack, swapping rack positions halfway through).

Meanwhile, to pot with drained potatoes, add 2 TBSP butter, ½ tsp garlic powder (you'll use the rest later), a pinch of salt, and pepper (4 TBSP butter and 1 tsp garlic powder for 4 servings).

Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.

Heat a drizzle of oil in a medium pan over medium-high heat. Add shallot and cook, stirring occasionally, until softened and lightly browned, 2-3 minutes.

Add ¼ cup plain water (½ cup for 4 servings), stock concentrate, and cream sauce base. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes.

Stir in tomato, spinach, remaining garlic powder, and a squeeze of lemon juice (big squeeze for 4). Cook, stirring, until spinach has wilted, 1-2 minutes more. Taste and season with salt and pepper if desired.