Ingredients
- 4 Georges Farmers Market Chicken Breasts
- To taste salt and black pepper
- 2 russet potatoes, cooked & mashed (about 1 cup)
- 2 tablespoons unsalted butter
- 2 tablespoons cream cheese
- 5 strips bacon, cooked and chopped
- 1 cup shredded cheddar cheese
- ¼ cup freshly sliced green onions
- To taste sour cream
Preparation
- Preheat oven at 425º
- Score the middle of each chicken breasts. Season with salt and pepper.
- Heat a well-oiled skillet over medium-high heat. Sear the chicken breasts for 5 minutes per side. Reduce the heat to medium-low and cover the chicken breasts. Cook for an additional 10 minutes or until cooked throughout. To prevent dark charring, add a ¼ cup water to the skillet before covering with a lid.
- While the chicken is cooking, combine the hot cooked mashed potatoes with butter, cream cheese and cooked bacon pieces.
- Place the chicken on a lined baking pan with parchment. Spoon the potato mixture into the slit on the top of each chicken breasts. Divide the cheddar cheese on top of each potato-filled chicken breast. Heat in the oven for 7-10 minutes.
- Finish the chicken with the green onions and sour cream.
