If you like chicken and if you like mozzarella - you’ll like this!
Combine salt, pepper, rosemary and chili flakes in a bowl (to taste); cut mozzarella into chunks and toss in seasonings. (about 1 1/2 t. rosemary to 1/4 t. chili flakes for 6 - 8 pieces of chicken)
Using skinless, boneless chicken pieces (breasts or thighs) - lay out flat (pound if desired) and sprinkle with flour; place a piece of cheese in the middle, roll and secure with picks (try to fold ends in).
Brown in saute pan using a little olive oil; cover and cook through - about 15 to 20 minutes.
Meanwhile, boil cut-up potatoes in boiling salted water until tender; drain.
Also, meanwhile, saute some sliced leeks - add to potatoes and mash with milk or cream, butter, salt and pepper.
Serve wtih grated Parmesan.