Ingredients:

  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (56g) sharp cheddar cheese, shredded
  • 2 tbsp (12g) fresh chives, finely chopped
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (2g) smoked paprika
  • 1 tsp (5g) onion powder
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1 tbsp (15g) butter

Instructions:

  1. Place cubed potatoes in salted water and boil until fork-tender (about 12-15 mins). Drain thoroughly.
  2. Mash the potatoes while hot, incorporating the butter and heavy cream until smooth.
  3. Stir in the shredded cheddar, chives, garlic powder, salt, and pepper. Set aside to cool slightly.
  4. Lay the chicken breast flat. Using a sharp knife, slice horizontally into the thickest part of the breast to create a pocket, being careful not to cut all the way through to the other side.
  5. Spoon the cheesy mashed potato mixture into the carved pocket of each chicken breast.
  6. Season the exterior of the chicken with smoked paprika, onion powder, salt, and black pepper.
  7. Heat avocado oil in a cast iron skillet over high heat. Sear the chicken breasts on all sides until a deep mahogany crust forms.
  8. Transfer the skillet to the oven and roast until the internal temperature reaches 165°F (74°C).
  9. Baste the chicken with the remaining tablespoon of butter during the final minutes of roasting for a professional finish.