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Wednesday, February 16, 2011

Sweet Potato Tray-Baked Chicken
















I saw a picture of this in the Parade Magazine and it really caught my eye. I love meals that include lots of cooked vegetables and the star of this one is the sweet potato. I know how good sweet potatoes are for you, but so far this is the first recipe I have that uses them. This turned out to be a huge hit. J really liked it and it made plenty for leftovers too. This starts out with a brine that the chicken breasts will soak in (2-8 hours), so you have to do a little pre-planning for the time factor involved there. The only ingredient I omitted was the bacon. Partly I forgot, but then realized we didn't need it. Oh, I guess I nixed the onion too since it doesn't agree with my husband.


Brine Ingredients:
1 quart water
2 T salt (calls for kosher but I used sea salt)
1/3 cup honey
3 T minced garlic
1 T sage
1/4 cup apple-cider vinegar
Juice of 1 lemon


"Bake" Ingredients:
4 boneless chicken breasts
3 sweet potatoes (scrubbed and thinly sliced)
4 medium potatoes (scrubbed and thinly sliced)
4 T minced garlic
2 T sage (shredded leaves if possible; I had to use ground sage)
Olive Oil (I used our oil sprayer and liberally sprayed it over the vegetables before baking)
Sea salt and pepper
1-2/3 cups chicken broth
2/3 cup half and half
1 cup grated Parmesan cheese
A few pats of butter


































Instructions:
  • Mix the brine in a large bowl. Add the chicken and cover with cling wrap. Refrigerate for 2 to 8 hours. (I did mine for about 6 hours.)
  • Remove chicken and allow it to come to room temperature. Drain chicken and discard brine. Pat dry with paper towels and set aside.
  • Toss potatoes, garlic and sage with olive oil and a pinch of salt/pepper. Place in large roasting pan and pour in broth. Cook for 30 minutes. **Note to self: Don't forget to add the broth at this point next time. I forgot and ended up adding it in the next part. It didn't seem to be that big of a deal though.**
  • Remove pan from oven. Pour in cream and sprinkle with pepper and Parmesan. Add the chicken breasts placing pats of butter on each piece. Cook for 35 minutes or until chicken is golden brown.















ENJOY!

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2 comments:

  1. This sounds really good! I've been making something lately..it's kind of similar.. where I just bake chicken (season how we like it) with veggies, in butter. It is so good. I've done it with tilapia too and it was good. But I'm sure the brine in this recipe makes the chicken extra flavorful. I've never been good at planning ahead for stuff like that. I need to.

    I'm like you I love eating all those veggies, and sweet potatoes are one of my new favorites.

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  2. This dish does get 5 stars from me. I've enjoyed it 3 times now with the leftovers since I first made it. The baked chicken you talk of sounds good too! I love cooked veggies.
    Yes, the brine is pretty incredible since there ends up being a bit of a thick sauce with this. I think what makes it killer is I used A LOT of garlic. I just love recipes that can handle tons of garlic.

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