Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 2 (8 ounces each) boneless, skinless chicken breasts
- 1 teaspoon Dijon style mustard, divided
- 2 thin slices smoked provolone, cut in half diagonally
- 1/2 cup fresh baby spinach, divided
- 1/2 small Granny Smith apple, thinly sliced
- 2 tablespoons panko crumbs
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon salt
- ¼ teaspoon coarse black pepper
Directions
- Heat toaster oven to 425°F. Spray baking pan with nonstick cooking spray. Arrange sweet potatoes in an even layer in pan.
- Bake 10 minutes.
- Meanwhile, cut a long pocket, leaving space on the opposite side of each chicken breast. Spread ½ teaspoon mustard in each pocket.
- Fill each pocket with 2 slices of cheese, half of the spinach and half of the apple slices.
- Remove baking pan from oven and place chicken over sweet potatoes.
- In a small bowl, stir together panko crumbs, oil, salt and pepper. Spread half of the mixture over top of each breast.
- Bake 25 to 30 minutes or until sweet potatoes are tender and chicken is cooked through.
Serves: 4
