Ingredients:

  • 2 cups mashed potatoes
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1/4 cup fresh chives, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 chicken breasts (6 oz each)
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. In a medium bowl, combine the mashed potatoes, softened cream cheese, melted butter, and minced garlic. Fold in the chives, salt, and pepper until the mixture is a smooth, uniform paste.
  2. Place a chicken breast flat on the cutting board. Slice a deep pocket into the thickest part of the breast, being careful not to cut all the way through. Spoon approximately 3 tbsp of the potato mixture into the pocket, pressing it down firmly, and secure the opening with 2-3 toothpicks.
  3. Pat the chicken dry and rub both sides with the smoked paprika, garlic powder, onion powder, salt, and black pepper.
  4. Heat avocado oil in a cast iron skillet over medium-high heat until it shimmers. Sear the chicken for 3-5 minutes per side until a mahogany-colored crust forms.
  5. Transfer the skillet directly to a preheated oven at 400°F (200°C) and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).