Ingredients:

  • 2 cups (450g) Yukon Gold potatoes, peeled and cubed
  • 3 tbsp (42g) unsalted butter
  • 1/4 cup (60ml) sour cream
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 2 tbsp (8g) fresh chives, finely chopped
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 4 (6 oz / 170 g) boneless, skinless chicken breasts
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) paprika
  • 1 tsp (5g) onion powder
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 2 tbsp (15g) melted butter
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (28g) shredded cheddar cheese

Instructions:

  1. Boil the peeled and cubed potatoes in salted water until fork-tender, approximately 12-15 minutes.
  2. Drain the potatoes and mash them thoroughly while still hot.
  3. Fold in the butter, sour cream, shredded cheddar, chives, garlic powder, salt, and pepper until the filling is velvety and cohesive. Set aside to cool slightly.
  4. Slice a pocket into the thickest part of each chicken breast by cutting horizontally into the side, ensuring you do not cut all the way through to the other side.
  5. Season the exterior of each chicken breast generously with paprika, onion powder, salt, and pepper.
  6. Spoon the prepared potato mixture into the pockets, pressing firmly to eliminate air gaps.
  7. Heat avocado oil in an oven-safe skillet over medium-high heat until shimmering.
  8. Sear the chicken breasts for 3-5 minutes per side until a mahogany-colored crust forms.
  9. Transfer the skillet to the oven and bake until the internal temperature of the chicken reaches 165°F (74°C).
  10. Garnish with melted butter, chopped fresh parsley, and extra shredded cheddar cheese before serving.