Cut 16 oz. red potatoes into large evenly-sized chunks. Peel first, if desired. Finely crush ½ oz. candied walnuts in shipping bag. In a mixing bowl, combine ½ of the 3 oz. cream cheese (reserve remaining for mashed potatoes) and ¼ oz. Dijon mustard (to taste). Set aside. Trim and thinly slice 2 green onions on an angle, keeping white and green portions separate. Pat 12 oz. boneless skinless chicken breasts dry. Season both sides with a pinch of salt.

Bring a medium pot with potatoes covered by water to a boil. Once boiling, cook until fork-tender, about 14-18 minutes. Add white portions of green onions to hot pot and cook until softened, 1-2 minutes. Remove from burner. Reserve ¼ cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Add 2 Tbsp. reserved potato cooking water, remaining cream cheese, ¼ tsp. salt, and a pinch of pepper. Mash until combined and smooth. If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside to keep warm. While potatoes cook, continue recipe.

Place chicken on prepared baking sheet. Evenly top with cream cheese mixture, then candied walnuts, pressing gently to adhere. Roast in hot oven at 425°F until chicken reaches a minimum internal temperature of 165°F, about 20-25 minutes. Carefully remove from oven. While chicken roasts, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add 1 oz. bacon bits to hot pan. Stir occasionally until crispy, 1-2 minutes.

Add 8 oz. slaw mix, ½ of the 2 tsp. savory seasoning (remaining is yours to use as you please), 2 Tbsp. water, and ½ oz. brown sugar to hot pan with bacon. Stir occasionally until vegetables are tender, 3-5 minutes. Remove from burner. Plate dish as pictured, topping mashed potatoes with green portions of green onions. Slice chicken, if desired. Bon appétit!