Spiced Chicken Breasts with Sweet Potato and Kale – A detailed recipe for cooking. Share with friends: 
Food Photography: Bobby Lin Time: 1 hour. Difficulty: easy Portions: 4 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breasts with skin and bones (about 1300 gr.)
- 3 tbsp. l olive oil
- 1 tsp seasoning chili
- 2 sliced sweet potato tubers
- 2 tbsp. l mustard
- 1 tbsp. l plus 1 tsp hot sauce
- 1/2 tbsp. breadcrumbs
- 1 tbsp. l (15 gr.) Unsalted butter, molten
- 1 bunch of kale kale, stems removed, leaves torn (about 6 tbsp.)
Recipes with similar ingredients: chicken breasts, kale cabbage, sweet potato (sweet potato), chili seasoning, spicy sauce, breading crackers, mustard
Recipe preparation:
- Place the grate in the upper third of the oven; Preheat to 250 ° C. Grease a baking sheet 1 tbsp. l olive oil. Put the chicken breasts with skin up; season with salt, pepper and 1/2 tsp. powder Chile. Put sweet potatoes around the chicken; add salt and pepper to taste. Pour 1 tbsp chicken and sweet potatoes. l olive oil. Fry until the chicken is slightly fried, and sweet potatoes will become soft, from 25 to 30 minutes.
- In a small bowl, mix the mustard, 1 tbsp. l hot sauce and the remaining 1/2 tsp chili powder. In another small bowl mix breadcrumbs, melted butter, 1 tsp. hot sauce and a pinch of salt. You can add to the breading mixture grated cheese.
- Remove the pan from the oven and spread the mustard mixture over every chicken breast. Pour breadcrumbs on top. Slide the chicken and sweet potatoes on one side of the pan. Put the cabbage on the other side; mix with the remaining 1 tbsp. l olive oil and season with salt and pepper. Fry until until the temperature of the chicken breast inside is 70-75 ° C, and the cabbage will not become crispy, about 15 minutes
