Russet Potato and Spinach Stuffed Chicken Recipe

Preheat oven to 375°F.

In a pot, boil the potatoes until they are fully cooked. Drain and mash with sour cream, milk, butter, garlic powder, salt, and pepper.

Sauté the spinach in a pan until wilted. Add to the mashed potatoes mixture and stir well.

Cut a pocket into each chicken breast and stuff it with the potato and spinach mixture. Use toothpicks to secure the openings.

Heat cooking oil in an oven-safe pan over medium-high heat, then cook each chicken breast for 5 minutes on each side or until browned.

Place the pan in the preheated oven and bake for 25 minutes or until the chicken registers at 165°F on a meat thermometer.

Remove from oven and let it cool for 5 minutes before removing the toothpicks and serving.