#yummy #chicken #potatoes

Apple Gouda Stuffed Chicken Breasts With Smoky Roasted Sweet Potatoes

Ingredients

For The Chicken:

• 2 large boneless, skinless chicken breasts (mine was 10 ounces each - shoot for 4 to 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 to choose from 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

Instructions

• Preheat the oven to 425 ° F.
• Spray a large baking dish or baking sheet with non-stick cooking spray. Divide each chicken breast, but not across, and open it like a book (beware, you can easily cut yourself by doing this!). This is also known as butterflying.
• On one side of the chicken, place 7 to 8 thin apple slices followed by 4 to 5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and sprinkle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
• Place the chicken breast on a baking sheet and cover with another branch of fresh thyme, if desired.
• In a bowl, mix the diced sweet potatoes with olive oil, smoked paprika, 1 teaspoon thyme leaves and sea salt until evenly coated. Arrange the sweet potatoes in a single layer around the chicken breasts.
• Bake for 20 minutes then stir the sweet potatoes.
• Continue to cook until the chicken juice is clear and the internal temperature of the chicken is 165 degrees, about 10 minutes more. Sweet potatoes should be fork tender.
• The recipe from, Click here
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