Mashed-Potato-Stuffed Chicken

This is a recipe from Rachel Ray's web site. The next time I make it I am going to add more flavor to the mashed potatoes such as sour cream or cheese. It was a very nice meal and we enjoyed it.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  baking potatoes, peeled and cut into 1-inch chunks (8 ounces each)
• 1⁄4 cup milk
• 4  tablespoons butter, divided
• 1  lemon, grated peel and reserve the juice from lemon
•  salt and pepper (for extra flavor I would recommend a tablespoon of sour cream or small amount of shredded cheese)
• 4  bone-in chicken breast halves (about 3.5 pounds total)
• 1  tablespoon extra virgin olive oil
• 2  tablespoons  chopped flat leaf parsley

Directions

1. Preheat oven to 400 degrees.
2. In a medium saucepan, bring potatoes and enough cold water to cover to a boil. Simmer until potatoes are fork tender, about 15 minutes.
3. Drain and return potatoes to pan.
4. Add milk, 2 tablespooons butter, and lemon peel. Mash until smooth. Can add other seasonings if desired.
5. Season with salt and pepper.
6. Transfer potatoes to a work surface, flatten into an even round and cut into quarters.
7. Run your fingers under the skin of each chicken breast to separate it from the meat.
8. Place one quarter of the potatoes unter the skin, gently pressing to evenly distribute.
9. Place stuffed chicken breasts in a roasting pan. Drizzle with olive oil and season with salt and pepper.
10. Bake until tender and juices run clear, about 40 minutes.
11. Transfer to chicken to a plate. Stir lemon juice, parsley and remaining butter into the pan juices, scraping any borwned bits from the bottom. Spoon sauce over the chicken and serve.