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1
For chicken, bring the water to a boil with a dash of salt.
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2
In a bowl, mix together all the ingredients for the stuffing.
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3
For each piece of chicken lay out a separate piece of foil large enough to roll the chicken in.
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4
Add olive oil on each piece of foil.
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5
Add salt and pepper on each piece of foil.
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6
Then lay for pieces of bacon side by side on each piece of foil.
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7
Lay one piece of chicken on top of the bacon slices for each piece of foil.
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8
Then add stuffing on top of each piece of chicken.
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9
Then roll it all together and fasten the foil tightly.
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10
Poach the two rolls of chicken inside the boiling water for 25 minutes.
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11
Remove chicken from boiling water in place in refrigerator for 30 minutes.
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12
Remove chicken from refrigerator and remove from the foil.
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13
Heat a pan and then add oil.
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14
Add chicken to the hot pan and brown all sides until bacon is crispy.
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15
Set aside.
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16
For sweet potatoes, bring water to a boil.
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17
Then add sweet potatoes.
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18
Cook until potatoes are tender then drain.
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19
For sweet potatoes, heat a pan and add olive oil shallots and garlic.
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20
Lightly caramelized the shallots.
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21
Add sweet potatoes along with a dash of salt and pepper.
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22
Then crush the sweet potatoes.
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23
Cook until flavors are well combined then add cilantro and sage and cook for 2 more minutes.
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24
Slice the chicken at an angle and serve with sweet potatoes immediately.
