Ingredients:

  • 4 (6 oz) boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups (300g) mashed potatoes
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (50g) sharp cheddar cheese, shredded
  • 4 slices (60g) center-cut bacon, cooked crispy and crumbled
  • 2 tbsp fresh chives, finely chopped
  • 1/4 tsp onion powder

Instructions:

  1. In a medium bowl, combine the warm mashed potatoes with Greek yogurt, shredded cheddar, crumbled bacon, and onion powder. Stir until the cheese is melted and the mixture is cohesive, then fold in the fresh chives.
  2. Pat the chicken breasts completely dry with paper towels. Using a sharp paring knife, slice a pocket into the thickest part of each breast, ensuring you do not cut all the way through to the other side.
  3. Season the exterior of each chicken breast generously with smoked paprika, garlic powder, sea salt, and cracked black pepper.
  4. Spoon the loaded potato mixture into each chicken pocket, pressing firmly to eliminate air gaps.
  5. Heat olive oil in a large oven-safe cast-iron skillet over medium-high heat. Sear the chicken breasts until a golden-brown crust forms on both sides.
  6. Transfer the skillet to the oven and bake until the internal temperature of the chicken reaches the safe target temperature.