Wednesday, January 27, 2010

Swiss Chicken and Cinnamon Roasted Sweet Potatoes

For some reason I pulled this recipe to try even though I do not like swiss cheese. It smells like stinky feet to me. I liked this dish though. It was easy, had a great texture, and smelled nothing like stinky feet! (NOT appetizing food conversation, I know.) I've concluded that I don't like to eat swiss cheese by itself. In recipes, and maybe even on a sandwich (the jury's still out on that one) it's a good thing. I will no longer substitute provolone for swiss.

(One more thing: do you capitalize the "s" in "swiss?")

Swiss Chicken

3-4 chicken breasts
sliced swiss cheese
1 pkg Pepperedge Farm dry stuffing (I used cornbread because it was in the pantry)
1 stick of butter
salt and pepper
olive oil

Rinse and dry chicken. Moisten chicken with olive oil. Salt and pepper each chicken breast.

Lay one piece of swiss cheese over each chicken breast in baking dish. (I used 9x9 for 4 small breasts.) Pour stuffing over entire pan. Melt butter and drizzle over stuffing.

Bake at 350 degrees for about 40 minutes. Enjoy!

(Serves 3-4)
Cinnamon Roasted Sweet Potatoes

2 T honey

2 T canola oil

6 small sweet potatoes, scrubbed and halved lengthwise

salt and pepper

6 cinnamon sticks

Preheat oven to 375 degrees. In a small bowl, whisk together honey and oil. Rub each sweet potato half with honey and oil mixture. Season potatoes with salt and pepper. Press a cinnamon stick between matching halves of each sweet potato and wrap potatoes in foil.

Place on a baking sheet and roast 30 minutes. Remove foil from potatoes and arrange, skin side up, on baking sheet. Set cinnamon sticks next to potatoes and return to oven. Bake until potatoes and cinnamon sticks brown lightly, about 30 minutes. Transfer to serving platter.

(Serves 6)

(Oprah Magazine, December 2003)

1 comment:

  1. Those cinnamon sticks are gorgeous! I want this meal like NOW (minus the green stuff) ha!