Boursin Chicken Breasts with Whipped Sweet Potatoes

4 split chicken breasts (bone in skin on)
1 package Boursin Garlic & Fine Herbs
7 tbsp unsalted butter
½ cup reduced-sodium chicken broth, stock or water
3 sweet potatoes
4 tbsp heavy cream
Salt, white and black pepper
Fresh parsley, chopped

Preheat the oven to 425˚. In a stock pot, heat about 8-10 cups of salted water. Slice or chop the potatoes into even chunks. Once the water starts boiling, throw in the potatoes and cook until tender when pierced with a fork - about 8-10 minutes depending on size.

Meanwhile, place the chicken in a 9x13 inch pyrex dish and pat dry. Starting at the larger end, gently pull the skin away from the meat with your fingers. Then, again using just your hands, stuff some of the cheese under the skin. Don’t worry about spreading it out evenly or making it pretty. The cheese will melt and spread out in the oven. Then crumble a pat of butter on each breast and sprinkle with salt and black pepper. Pour some chicken stock or water around the bottom of the chicken to keep the juices from burning.

Cook for 45 minutes, turning the pan once if your oven cooks unevenly. If the skin starts browning too much, simply tent some foil over the top.

While the chicken is cooking, drain the sweet potatoes and toss into your food processor.

Add the cream and 3 tbsp of butter and puree until silky smooth. Season with salt and white pepper.

Once the chicken is finished, you can reduce the pan sauce if you want. Garnish with fresh parsley and enjoy!