10: Goat Cheese & Rosemary Stuffed Chicken Breasts / Sweet Potatoe Puree / Roasted Balsamic Veggies

This may seem like a complicated recipe, but it is actually pretty quick and simple if you have leftover sweet potato puree. Since me and Amber went to a friend’s parents for Thanksgiving, we didn’t have the usual couple pounds of leftover turkey. This was our post-Thanksgiving meal. It’s delightful and light, the perfect remedy to overeating on Thanksgiving. I think the plating is a little sloppy looking here, but the lovely flavor profile more than made up for it. Roots vegetables are in season, so I added broccoli and cauliflower to this dish.

Ingredients and Directions:

-2 large chicken breasts

-1.5 cups sweet potato puree

-1.5 cups chopped broccoli and cauliflower

-Goat cheese (leave out at room temp 30-40 mins before cooking)

-1/3 cup chicken broth (or ½ cup white wine)

-2 tablespoons fresh chopped rosemary

-1 tablespoon balsamic vinegar

-1 garlic clove, minced

-3-4 tablespoons olive oil

-salt and pepper

-1 tablespoon butter

-toothpicks

Cut 3 inch pockets on the side of the chicken breasts in the thickest portion. Spread goat cheese and rosemary in the pockets of the breasts – use as much as you like! Use toothpicks to secure the openings. Season both sides of the chicken with salt and pepper to taste.

 Heat the olive oil and one tablespoon of butter on medium-high heat in skillet large enough to hold chicken. Add the chicken, turn up to high heat, and sauté each side 2-3 minutes. Turn the heat down to low, add broth, cover, and cook for an additional 8-10 minutes.

Heat olive oil on medium heat in skillet large enough for broccoli and cauliflower. Add sweet potato puree and ¼ cup water to small pan over medium heat. Add garlic to pan with oil after 2 minutes and sauté for 1-2 minutes more. Add broccoli and cauliflower, salt and pepper to taste. Splash vegetables with balsamic vin after 4 minutes. Stir puree and water while sautéing vegetables. Everything should be done about the same time. Reduce heat on puree and vegetables to low if done before chicken. Serve immediately, and add a spoonful or two of sauce from chicken over chicken breasts once on a plate.

Enjoy!