YOUR SOLIN GENERATED RECIPE
Spicy Jalapeño Stuffed Chicken with Roasted Sweet Potatoes
Enjoy a flavorful twist on classic stuffed chicken. Tender chicken breast is filled with a zesty jalapeño and reduced-fat cheddar cheese stuffing, then baked to juicy perfection. Accompanied by oven-roasted sweet potatoes drizzled with olive oil, this dish offers a delicious balance of spice and comfort that's perfect for a wholesome dinner.
INGREDIENTS
4 oz Chicken Breast, Skinless
1 Jalapeño Pepper
1 oz Reduced-Fat Cheddar Cheese
1 small Sweet Potato
1 tsp Olive Oil
Salt and Pepper, to taste
Garlic Powder, optional
PREPARATION
Preheat your oven to 400°F.
Using a sharp knife, carefully butterfly the chicken breast by slicing horizontally without cutting all the way through, then open it like a book.
Place the opened chicken breast on a cutting board and season lightly with salt, pepper, and a sprinkle of garlic powder.
Dice the jalapeño pepper finely and evenly distribute it along the inside of the chicken breast. Sprinkle the reduced-fat cheddar cheese on top of the diced jalapeño.
Fold the chicken breast over the filling and secure it with toothpicks if necessary to hold the stuffing in place.
Peel (if desired) and cube the sweet potato into even pieces. Toss the cubes lightly with the olive oil, salt, and pepper.
Place the stuffed chicken breast on a lightly greased or lined baking tray and add the sweet potato cubes around it.
Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender and slightly caramelized.
Allow the chicken to rest for a few minutes before removing any toothpicks and serving alongside the roasted sweet potatoes.