1. Preheat oven to 200°C (fan-forced).
2. Make a solid bed of rock salt on the base of a roasting tin, then sit the potatoes on top. Roast in the oven for 1 1/2 - 2 hours until dry and wrinkled.
3. Using a tea towel to hold the hot potatoes, cut them in half lengthways with a serrated knife and scoop out the flesh. Working in batches, Pass the flesh through a potato ricer into a large non-stick frying pan.
4. Meanwhile, combine the cream and butter in a small saucepan over medium-high heat and bring almost to the boil. Remove from the heat.
5. Stir the potato over low heat for one minute to remove the last of the moisture, then remove from the heat. Gradually add the cream and butter mixture, beating with a strong whisk until the mash is smooth and fluffy. Season generously with salt flakes.
6. To prepare the garlic butter, place all the ingredients in a small food processor and pulse to a smooth paste. Set aside.
7. Slice each chicken breast lengthways into two even halves. Using a smaller knife, cut a little pocket widthways into each half, as deep as you can without cutting all the way through. Place a large tablespoon of the garlic butter into each pocket and flatten with your hand, spreading it internally as much as possible. Keep the pocket closed using the butter as glue. Season each breast with salt, pepper and paprika, then chill in the fridge for 10 minutes.
9. Tip the flour into a shallow bowl, the breadcrumbs into a second bowl, and lightly beat the eggs in a third. Dredge each breast first in the flour, shaking off any excess, then dip into the egg, allowing any excess to drip off. Dunk into the breadcrumbs, pressing to make sure each breast is fully covered and evenly coated.
10. Pour the oil into a large drying pan to a depth of 1cm and over very high heat. Working in two batches, cook the crumbed chicken from 3-5 minutes on each side until golden brown and cooked through. Remove and rest on a paper towel for 2 minutes, then serve with the mash and a fresh salad
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