Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) cracked black pepper
  • 2 cups (450g) peeled and cubed Russet potatoes
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (60ml) whole milk
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 green onions, thinly sliced
  • 1/4 tsp (1g) salt

Instructions:

  1. Place cubed potatoes in a pot of salted water and bring to a boil. Cook until tender (about 12-15 mins).
  2. Drain potatoes well and return them to the pot. Add butter and milk, mashing until smooth.
  3. Fold in the shredded cheddar, Parmesan, and green onions. Stir until the cheese is completely melted and the mixture is thick. Set aside to cool slightly.
  4. Pat the chicken breasts dry with paper towels.
  5. Using a sharp knife, slice a pocket into the thickest part of each breast, being careful not to cut all the way through to the other side.
  6. In a small bowl, mix garlic powder, paprika, salt, and pepper. Rub this seasoning generously over the outside of the chicken.
  7. Spoon about 3 tbsp (45g) of the potato mixture into each pocket, pressing it in firmly. Close the opening and secure with a toothpick if necessary.
  8. Heat olive oil in a skillet over medium-high heat.
  9. Sear the chicken for 3-4 minutes per side until a mahogany-colored crust forms.
  10. Transfer the seared breasts to a baking dish and bake at 400°F until the internal temperature reaches 165°F.