Monterrey Chicken & Butter Pecan Sweet Potatoes

Serves 4 (or however many chicken breasts & potatoes you use)

Total time: 45 minutes (but it’s WELL worth it!)

Ingredients:

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

8 medium sweet potatoes (5 lbs.), or one per person
olive oil
course salt
2 T. butter, cut into small pieces
2 T. light brown sugar
1/3 c. pecan pieces
1/8 tsp. cayenne pepper

Directions:

  1. First, you need to marinate the chicken:  Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. Marinate for about 30 minutes (not much longer or the chicken may become too salty).
  2. Preheat the oven to 400.
  3. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil (we brush it on both sides); season with salt. Cook until potatoes are tender, about 25-30 mins.
  4. Once the potatoes are in the oven, season the chicken breasts with pepper. Grill chicken until no long pink (we used our George Foreman grill), or pan fry them.
  5. By this time, the timer for your potatoes should be almost done, so you want to top each chicken breast with some bar-b-que sauce, then some shredded cheese, and some sliced green onions, a spoonful of Rotels, and then finally a sprinkle of bacon bits (the recipe calls for specific amounts, but it’s essentially however much you want on your chicken).  Place the chicken in a bake-able dish or pan.
  6. Take the potatoes out, sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately.
  7. For the last 5 minutes of your potatoes’ baking time, put the chicken in the oven, too.  Leave in until the cheese is nice and melted.
  8. Serve and enjoy!

Original recipe from the All Things Simple blog.

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