We've cut the prep and cooking time of this retro classic in half. Our secret? Leaving the chicken unstuffed, while retaining all the same delicious flavours.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2014
Ingredients
Roasted Sweet Potato Salad:
Method
Roasted Sweet Potato Salad: Toss sweet potato with 1 tbsp of the oil; spread on lightly greased rimmed baking sheet. Roast in 400°F (200°C) oven, turning occasionally, until tender and golden, about 20 minutes.
In bowl, whisk together remaining oil, lime juice, honey, salt and pepper. Stir in sweet potato and spinach.
Meanwhile, with knife parallel to cutting board, halve each chicken breast to form 2 thin cutlets (4 total). Sprinkle chicken with salt and pepper. Mix mustard with thyme; brush over tops of chicken. Wrap each cutlet with 1 slice of ham. Arrange, seam side down, on lightly greased rimmed baking sheet. Bake in 400°F (200°C) oven until chicken is no longer pink inside, about 18 minutes. Sprinkle with Swiss cheese; bake until melted, about 1 minute. Serve with salad.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 314 mg
- Sugars 15 g
- Protein 35 g
- Calories 466.0
- Total fat 20 g
- Potassium 1293 mg
- Cholesterol 82 mg
- Saturated fat 5 g
- Total carbohydrate 38 g
%RDI
- Iron 19.0
- Folate 33.0
- Calcium 19.0
- Vitamin A 339.0
- Vitamin C 68.0
