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.
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.
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.
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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