Baked Chicken and Potato Medley

Baked Chicken and Potato Medley
  • Prep Time: 25
  • Total Time: 90
  • Servings: 6

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About this Recipe

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 Eggs
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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