BLT Stuffed Chicken with White Sweet Potatoes from Hosted Gourmet | Suncoast View

SARASOTA (WWSB) - BLT Stuffed chicken with white sweet potatoes

10 ounce chicken breast Split in half

2 small white organic sweet potatoes about 1 ½ pounds

½ cup of pesto

1/2 cup of tomato jam

¼ cup of goat cheese or cream cheese

2 pieces of bacon

¼ cup of real maple syrup

4 ounces of boursin pepper cheese

2 tablespoons of butter

1/2 cup of heavy cream

Salt and pepper to taste

Mash white organic sweet potatoes

Peel and dice the potatoes, boil in salted water until soft, about 15 to 20 minutes. Drain the water, place in food processor , Add butter, heavy cream, and bousin pepper cheese. Add salt and pepper to taste.

Stuffed chicken

Preheat oven at 400. Slice chicken into 2 breast lengthwise. Divide pesto into two spread on breasts, Divide the tomato jam into two and spread on top of that. Place goat cheese in the center of the breast. Roll and wrap bacon around the breast to seal it together. Brush the chicken with maple syrup .Place on a cookie sheet that is lined with parchment paper. Bake for 15 to 20 minutes . When the chicken comes out brush the chicken with more syrup.

Tomato Jam

½ cup of grape tomatoes

1/4 cup of dark brown sugar for sweeter add more

Teaspoon of salt

Pepper or essential oil pepper

Pinch of red pepper flakes

In a food processor pulse tomatoes. Simmer at Medium temperature add tomatoes, sugar, salt, pepper , red pepper flakes Simmer until no more liquid for about 20 to 30 minutes. Take off burner and chill.

Pesto

2 garlic gloves

3 ounces of parmesan

½ cup pine nuts

4 cups basil

½ cup cold press olive oil

Blend in food processor or grind in a mortar

Add salt to taste

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