Serves 4 (or however many chicken breasts & potatoes you use)
Total time: 45 minutes (but it’s WELL worth it!)
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
8 medium sweet potatoes (5 lbs.), or one per person
2 T. butter, cut into small pieces
2 T. light brown sugar
1/3 c. pecan pieces
1/8 tsp. cayenne pepper
- 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).
- Preheat the oven to 400.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve and enjoy!
Original recipe from the All Things Simple blog.