Sweet Potato Stuffed Crusted Chicken
1 lb. chicken breast tenderloins
½ cup bread crumbs (whole wheat, Italian, etc.)
1 cup corn flakes, crumbled
3 tbsp. mayo, preferably made w olive oil
3 tbsp. Frank’s Red Hot
2 eggs, beaten
2 sweet potatoes
1 bunch asparagus
¼ cup dried cranberries
1/3 cup crumbled goat cheese
Preheat oven to 375*, lightly grease your muffin pan.
Soften sweet potatoes – pierce potato several times with fork and microwave for approximately 6-9 minutes (depending on size – for medium to large potato start with 5-6 minutes on one side, flip, 2-3 minutes on opposite side)
Meanwhile, bread your chicken: Organize 3 small bowls on your counter. In 1st bowl, beat 2 eggs. In 2nd bowl, mix mayo and hot sauce. In 3rd bowl, crumble and combine Corn Flakes and bread crumbs together. Dip raw chicken tenders in eggs, then mayo mixture, then coat with Corn Flake mixture. Repeat for all tenders and set them aside.
Get asparagus prepped: Get several cups water boiling over stove. Trim the ends of the asparagus off and cut into 2 inch pieces (each stalk cut into thirds). Place asparagus bite-size pieces in boiling water and let cook (aka blanche) for 5 minutes. Drain in colander.
Once sweet potatoes cooked, scoop soft potato (without skin) into a large mixing bowl. Add cranberries, goat cheese, and drained, blanched asparagus.
To form stuffed chicken breasts: Take a generous spoonful of sweet potato filling and place in the middle of chicken tender. Join ends of the chicken tender with a toothpick to hold… therefore chicken makes a circle around filling. (Do NOT use colored toothpicks.) Place each stuffed tender in a lightly greased muffin cup. (it may seem like the tenders are overflowing with filling but they will be just fine.. just make sure it fits in the muffin pan nice.) Repeat until chicken is gone.
Bake at 375* for 30-35 minutes until chicken is cooked through and enjoy.
Tips: You can tailor this recipe to fit what you like. Maybe if you’d like to stuff your crusted chicken with regular potatoes, blue cheese, green onions, and asparagus