Chicken has become a mainstay of our diet. We eat a lot of chicken so I am always looking for new ways to cook it. Especially tasty ways. This recipe from Donna Hay, our Featured Chef this month for I Heart Cooking Clubs, fits the bill perfectly.
Simply put this is a tasty chicken breast that is browned in a little oil and then baked a few more minutes on a pile of thinly sliced sweet potato that has been baked. The slices are tossed with olive oil, crushed garlic and grated Parmesan before they are ‘crisped’ in the oven.
Donna calls for chicken breasts with the skin on, but I really don’t like them so I used a boneless, skinless chicken breast. Worked just fine.
Unfortunately my sweet potato slices didn’t ‘crisp’ very well. And then ‘browned’ long before they were supposed to be done. But they were good with the garlic flavor and Parmesan cheese.
The recipe is from Donna’s new food fast (page 93). In this book the recipes are broken down in to 10 minutes, 20 minutes and 30 minutes. This one falls under the 30 minute list. Quick and easy.
Check out the rest of the dishes from Donna Hay over at IHCC.