Sweet Potato Wedges with Baked Parmesan Crusted Chicken Breasts

This recipe pairs baked Parmesan Crusted Chicken Breast Fillets with wedges of yams or sweet potatoes, which can bake alongside each other adding delicious aromas to your kitchen. A dip of mayonnaise, orange juice, jalapeno pepper and parsley adds extra flavor to both.

Prep Time: 15 minutes Cook Time: 45 minutes Yield: Makes 2 to 3 breasts, 3 cups wedges, ¼ cup dip

Ingredients

CHICKEN

1 egg

1/2 cup fresh bread crumbs

1/2 cup fresh grated Parmesan cheese

1/4 teaspoon salt

1/2 teaspoon coarse ground pepper

1 teaspoon finely chopped fresh rosemary sprigs

2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts

WEDGES

3 medium yams or sweet potatoes, cut into 1/2-inch wedges

Juice of 1 orange

1 poblano chili pepper, seeded and chopped

1 onion, chopped

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

1/4 cup fresh grated Parmesan cheese

1/4 cup finely chopped fresh parsley

DIP

1/4 cup mayonnaise

Juice of 1 orange

1 jalapeño pepper, seeded and finely chopped

1 tablespoon chopped fresh parsley

Directions

Preheat oven to 425º F.
In a shallow bowl, whisk egg. In a shallow plate, stir together bread crumbs, Parmesan cheese, pepper, salt and rosemary. Dip chicken breast in egg then toss in the bread crumb mixture to coat. Repeat with remaining breasts. Place Parmesan coated chicken breasts in a prepared roasting pan.
In a medium bowl, toss together sweet potato wedges, orange, chili pepper, onion, garlic, salt and pepper. Place around chicken breasts. Drizzle with 2 tablespoons of olive oil.
Bake at 425º F for 45 minutes. Sprinkle with Parmesan cheese and parsley and continue baking for 10 minutes or until golden brown and chicken is fork-tender with no hint of pink in the meat.
Meanwhile, in a small bowl, stir together all dip ingredients. Serve with Parmesan chicken and sweet potatoes.

Nutritional Information

3 Servings • Serving Size: 1 fillet, 1 c. potato wedges, 1 Tbsp. dip • PER SERVING • Calories 750 • % Calories from Fat 41 % • Total Fat 34 g • Saturated Fat 8 g • Cholesterol 185 mg • Sodium 1310 mg • Total Carbohydrate 62 g • Dietary Fiber 8 g • Protein 49 g • Sugars 11 g • % DAILY VALUE • Vitamin A 25 % • Vitamin C 84 % • Calcium 36 % • Iron 21 % • DIETARY EXCHANGES • Starch/Bread 2 • Lean Meat 6 • Fat 5 • Vegetable 1 • Fruit 1

Substitutions/Variations

Idaho potatoes may be used for yams or sweet potatoes.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.