- 3/4 cup whipped cream cheese
- 1/2 cup thinly-sliced sun-dried tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 skinless, boneless chicken breasts – halved horizontally and pounded thin
- 3/4 cup heavy whipping cream
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/3 cup grated Parmesan cheese
- 4 ounces chopped fresh basil
- salt and pepper to taste
- 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
- Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
- Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
- Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
- Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.