Stuffed Chicken Chests With Sweet Potatoes Recipes

Steps:

• Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes.
• Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture.
• Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.

Steps:

• Preheat oven to 375˚F (190˚C).
• Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
• Season the chicken breast with salt, pepper, and paprika.
• Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
• Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
• Enjoy!

Steps:

• Make Stuffing for Chests-Saute in butter: Raisins, green pepper, garlic, onion, coconut. Once softened, add bread crumbs, ground Ginger, diced mango, beaten egg and white wine. Mixture should be moist and thick.
• Rinse and dry each chicken chest. Place approximately 2-3 Tbls stuffing mixture in each one (amt will depend on size of chest and pocket).
• Place each stuffed chicken chest in 13 x 9 casserole dish. Brush each chest with 1 teaspoons Olive Oil. Add 1 cup each of White Wine and Chicken stock to dish.
• Bake approximately 45 min or until done and juices run clear.
• While chests are baking in oven - Microwave the Sweet Potatoes until soft. (Time is approximately of 5 - 7 min for 4 potatoes in 1100 watt microwave). When potatoes are done, remove from microwave and cool until easy to handle. Scoop potato into bowl. Mash until smooth. Add 2 Tbls. Butter, 1 Tbls Brown Sugar & 1 Tbls. Lime Juice. Mix well. Return to microwave to heat thoroughly (approx. 2 min or less).
• To serve/plate Stuffed Chicken Chests -.
• Place large scoop of Sweet Potato mixture on individual plate. Just to side, touching the potatoes, place baked chicken chest. Top with approximately 1 Tbls. pan drippings, if desired.

Steps:

• preheat oven to 300 degrees F
• For the Stuffing:
• saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl
• add the spinach, ricotta, Gorgonzola, basil, parsley and mix well
• Season with salt and pepper
• Add the eggs, mix well, and set aside
• Make the Chicken:
• Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin
• Divide the stuffing between the breasts, mounding it along the center of each
• Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package
• Secure each flap with a toothpick
• Season the chicken all over with salt and pepper, to taste
• Heat 2 tbsp oil in a large skillet over medium heat
• Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side
• Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more
• Transfer to a platter, tent with foil and keep warm in oven
• meanwhile make the potatoes--
• add potatoes in a 6 qt pan with water to cover and kosher salt
• bring to a boil
• lower to simmer, cover and cook 15-20 minutes until potatoes are tender
• drain
• return to pot and cook over low heat until dried, remove from heat
• add butter, salt, pepper and milk, mashing with a masher until chunky, set aside
• for the sauce :
• pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon
• add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste
• bring to a boil and simmer until thickened, 5-8 minutes
• place potatoes on 4 plates
• serve 1 chicken breast overlapping potatoes and serve sauce atop

Steps:

• Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
• Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
• Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
• Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
• Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
• Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
• Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
• Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
• Enjoy!