Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes Recipe
INGREDIENTS:
For
Chicken:
- 2
large boneless, skinless chicken breasts (mine were 10 ounces each –
shoot for 4-6 ounces per serving)
- 1.5
ounces gouda cheese, thinly sliced
- 1/2
large apple, thinly sliced (I used Honeycrisp – any firm apple will
work)
- 1
teaspoon olive oil for chicken
- 1
teaspoon fresh thyme, more as desired for garnish
- 1/2
teaspoon salt
- 1/2
fresh ground pepper
For
Sweet Potatoes:
- 2
large sweet potatoes, peeled and diced
- 1
tablespoon olive oil
- 1/2
teaspoon smoked paprika
- 1
teaspoon fresh thyme leaves
- 1/2
teaspoon sea salt
DIRECTIONS:
- Preheat
the oven to 425 degrees Fahrenheit.
- Spray
a large baking dish or sheet pan with nonstick cooking spray. Split
each chicken breast across but not through and open like a book (be
careful, you can easily cut yourself doing this!). This is also known
as butterflying. On one side of the chicken, lay out 7-8 thin apple
slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon
fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil.
Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place
the chicken breast on sheet pan and top with another sprig of fresh
thyme if desired.
- In
a bowl, mix diced sweet potatoes with olive oil, smoked paprika, 1
teaspoon thyme leaves and sea salt until evenly coated. Arrange sweet
potatoes in a single layer around chicken breasts.
- Bake
for 20 minutes and then stir sweet potatoes.
- Continue
to bake until the juices run clear from chicken and internal
temperature of chicken registers at 165 degrees, about 10 additional
minutes. Sweet potatoes should be fork tender.
read more
Get More Recipes
Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes Recipe