Sweet Potato Stuffed Chicken Breasts

1. 1

   Peel the sweet potato and cut into 1/2-inch pieces.

2. 2

   In a large heavy skillet, heat 2 tablespoons of the oil over medium high heat until hot, then stir in the onion, sweet potato, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden and tender, about 8 minutes.

3. 3

   Let the sweet potato mixture cool to warm.

4. 4

   Place each chicken breast, smooth-side-up, on a work surface.

5. 5

   Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast.

6. 6

   Divide the sweet potato filling between the breasts, stuffing them full.

7. 7

   Reserve any leftover sweet potato to serve on the side.

8. 8

   Rub the chicken with the remaining 1 tablespoon oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.

9. 9

   Preheat the oven to 425F.

10. 10

    Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes.

11. 11

    Let stand 5 minutes before slicing and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.