This fall inspired chicken dish combines sliced apples, sweet potato, maple syrup and fresh sage to create a wonderfully warm taste!
|1||Large sweet potato|
|1||Small Granny Smith apple|
|½||Onion, thinly sliced|
|1 tbsp||(15 mL) Olive oil|
|2 tsp||(10 mL) Maple syrup (or honey)|
|Salt and pepper|
|1||Package (2 pieces) Maple Leaf Prime® Marinated Boneless Skinless Dijon Mustard and Herbs Chicken Bre|
|2 tsp||(10 mL) Chopped fresh sage|
PREHEAT oven to 375°F (190°C).
PEEL sweet potato and cut into 1” (2.5 cm) cubes. Place in a medium bowl. Peel and core the apple and cut into slices, add to sweet potato along with onion. Drizzle with olive oil and maple syrup. Season with salt and pepper and toss to coat.
PLACE two 10” (25 cm) lengths of aluminum foil on a flat work surface. Divide the sweet potato mixture between the two. Top each with a chicken breast and sprinkle with sage. Wrap foil over the ingredients and fold in to seal. Place on a baking sheet and roast for 25-30 minutes or until the potatoes and apples are fork tender and chicken is cooked to an internal temperature of 165°F (74°C). Remove from oven and serve.
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