Nothing beats a classic chicken and potato dish with an added flare of fresh sage and rosemary, tomato, sweet potato, spinach leaves, and white cheddar cheese.
|1||Package (2 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|Salt and pepper|
|2 cups||(500 mL) Baby potatoes|
|2 tbsp||(30 mL) Olive oil|
|1||Red onion, sliced|
|3||Cloves garlic, minced|
|2 cups||(500 mL) Sweet potatoes, sliced|
|1 cup||(250 mL) Cherry tomatoes, halved|
|.25 cup||(60 mL) Sun-dried tomatoes, finely chopped|
|2 cups||(500 mL) Fresh spinach leaves|
|1.5||(375 mL) Breadcrumbs|
|2 cups||(500 mL) White Cheddar cheese, grated|
|2 cups||(500 mL) whipping cream|
|.25 tsp||(2 mL) Nutmeg|
|1 tbsp||(15 mL) Fresh sage, finely chopped|
|1 tbsp||(15 mL) Fresh rosemary, finely chopped|
PREHEAT oven to 375°F (190°C).
SEASON chicken with salt and pepper. Place on a parchment paper lined baking sheet and cover with aluminum foil. Bake for 20 minutes or until chicken is tender and the internal temperature reaches 165°F (74°C). Cool and cut into bite sized pieces. Reduce oven temperature to 325°F (160°C).
PLACE baby potatoes in a large pot of salted water. Bring to a boil, reduce heat to medium and simmer for 10 minutes, until just par-boiled. Remove from heat, drain, cool and cut into halves.
HEAT olive oil in a large skillet. Add onions and sauté for about 1 minute. Add garlic and sweet potatoes, cook for another 2 minutes, stirring to coat potatoes. Cover the pan and cook on low heat for 10 minutes or until potatoes are tender crisp but not cooked. Transfer to a large bowl. Add chicken pieces, baby potatoes, cherry tomatoes, sun-dried tomatoes and spinach leaves. Stir in breadcrumbs and season with salt and pepper.
LAYER the chicken mixture with cheese in a 9” (2.5 L) square baking dish, set aside.
BEAT the remaining ingredients together in a medium bowl. Pour over chicken, vegetables and cheese and bake for 1 hour.
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