Chicken, Goat Cheese, & Balsamic Stuffed Sweet Potato
For Roasted Sweet Potatoes:
- 3 large sweet potatoes
- 2 tbsp. Olive oil
- 2 tsp. Garlic pepper
- 2 tsp. Garlic spice mix (optional and to taste)
- 3 tbsp. Olive oil
- 4 Cloves of garlic
- 1/4 c Basil, finely chopped/ribbon-cut (reserve about 2 tsp. for garnish)
- 2 lb Chicken breasts (about 3-4 breasts)
- 2 tsp. salt
- 2 tsp. pepper
- 8 oz Baby bella or button mushrooms (about two packages)
- 6 oz Spinach or baby spinach (one package)
- 4 oz Garlic and Herb soft goat cheese (one package)
- 1/4 c Balsamic vinegar glaze/reduction
- Start by preheating the oven to 350*F. Wash your sweet potatoes, removing any roots or eyes and scrubbing away any dirt.
- Poke sweet potatoes with a fork to create steam holes around the potato (to prevent them from exploding), and par-cook/microwave on HIGH for 3 minutes, or until slightly soft. Repeat for each potato left.
- Line a baking sheet with foil and cut potatoes length-wise, coating the cut sides with olive oil, garlic pepper, or other spices, to taste. Place in the oven and roast for 20-40 minutes, depending on size and girth of potato.* They are done roasting when they get slightly golden brown around the top edges and are really soft when a fork in inserted.
- Put potatoes cut sides together on one piece of tin foil per potato and individually wrap and set aside on a kitchen towel, they will stay hot until we need them later!
- Next, wash and chop up mushrooms into small, 1/4\" pieces and set aside in a large bowl. Wash and tear/chop the spinach into smaller pieces as well, removing the stems and put in the bowl with the mushrooms. Finely chop garlic and basil and place into separate small bowls as well to use later. Cut up chicken breast into chicken nugget sized pieces, working to keep all of them about the same size.**
- Pour 3-4 tbs. of olive oil (enough to coat the bottom) in a large saute pan, adding 3/4 of the basil and all of the garlic over medium heat. Let the basil and garlic saute and simmer for about 5 minutes or until garlic begins to become aromatic and brown slightly.
- Add in the chicken to the garlic-basil infused olive oil mixture, cooking for about 7-10 minutes, or until there is no pink on the chicken left and the thickest piece comes out white looking. Transfer just the chicken to a separate bowl and cover with foil.
- Add in mushrooms and spinach mixture, increasing to medium-high heat, and season with salt and pepper. Add more oil if more moisture is needed. Cook veggies until there is barely any liquid left (approx. 10-15 mins) , transferring and mixing into the chicken we placed in the bowl from the previous step.
Time to assemble the potatoes!
- First, take one out of the foil and use a fork to smash and expand the surface area of the potato (more room for our yummy toppings!)
- Spread about 2 tbs. of goat cheese onto each half of the potatoes, spreading to cover the face of the potato.
- Add enough of the chicken & veggie filling to cover the top of the potato, adding some extra if you\'d like!
- Drizzle with balsamic glaze (think drizzling like you would with chocolate sauce on a sundae), and top with a few ribbons of basil
- Repeat for remaining potatoes, putting in Tupperware for the rest of the week!***
- They should last about 5-7 days in the fridge.
- *I used a smaller and two larger potatoes, so the small one only took 20 minutes while the bigger ones took 40. If you have a potato that cooks faster than the others, check it, take it out, and placing the cut sides together, roll potato in tin foil and set aside. It will stay hot until you finish the recipe!
- **We were creating "Mise en place", or "everything in its place" in French, so it's a lot easier to saute all the ingredients, since they're ready to go!
- ***You may have some extra chicken and veggies left (I did), which would go great over rice, pasta, in an Italian-style salad, or in a taco!