This Crispy Cajun Chicken recipe with Bacon Laced Peas and Mashed Sweet Potatoes is both sweet and savoury!
|2||Sweet potatoes, peeled|
|2 tbsp||(30 mL) Cajun spice|
|2 tbsp||(30 mL) Cornmeal|
|1||Package (2 pieces) Maple Leaf Prime Naturally® Butterflied Chicken Breasts|
|2 tbsp||(30 mL) Vegetable oil|
|2||Slices Maple Leaf® Bacon, chopped|
|1 ½ cups||(375 mL) Fresh or frozen peas|
|2 tbsp||(30 mL) Sweet Thai chili sauce|
|Salt and pepper|
HEAT a large pot of salted water to a boil. Thinly slice sweet potatoes, removing any imperfections and place in boiling water. Reduce heat to medium and simmer for 8-10 minutes or until tender.
COMBINE Cajun spice and cornmeal in a shallow bowl. Dredge each piece of chicken with this mixture to coat. Heat oil in a large skillet at medium-high, add the chicken to the pan and cook for 2-3 minutes per side or until golden. Stir in bacon pieces and continue to cook for an additional 2-3 minutes or until bacon is cooked but not crisp. Remove the chicken from the pan and set aside. Add the peas to the pan and cook, stirring for 2 minutes. Place the chicken back in the pan on top of the peas and bacon and continue to cook. Chicken is done when the internal temperature reaches 165°F (74°C).
DRAIN the water from the sweet potatoes and mash with a potato masher. Stir in sweet Thai chili sauce and season with salt and pepper to taste. Serve together with chicken, peas and crispy bacon.
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