Pimiento Cheese Stuffed Chicken, Sweet Smashed Sweet Potatoes an…
The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…
How to Make White Pasta E Fagioli | Rachael Ray
How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …
A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…
Stacy London Swears by These Cooling Products During Menopause
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
- 3 large sweet potatoes, peeled and cut into cubes
- 2 tablespoons butter
- 1/2 cup milk or cream
- 1/4 cup honey or maple syrup
- Freshly grated nutmeg, about 1/4 teaspoon
- Salt and pepper
- 4 pieces boneless, skinless chicken breast
- 6 ounces cream cheese, softened
- 3 tablespoons pimientos, finely chopped
- 1 large clove garlic, grated or finely chopped
- 3 teaspoons paprika, divided
- 1 cup breadcrumbs
- 2 tablespoons vegetable oil
- 1 pound whole or French cut frozen green beans
Preheat oven to 350F.
Place potatoes in pot and cover with water. Bring to a boil and cook potatoes until tender, 15 minutes. Drain potatoes and place back into hot pot. Mash with butter, milk or cream, honey, nutmeg, salt and pepper.
While potatoes come to a boil, butterfly the chicken breasts so they open up like a book. Pound them out to 1/4-inch thick, season with salt and pepper.
Combine the cream cheese with pimientos, garlic and 1 teaspoon paprika, 1/3 palmful. Combine remaining 2 teaspoons paprika with breadcrumbs on a dish and place dish near stovetop. Spread 1/4 of cream cheese mix on each piece of chicken. Roll chicken up and secure with 2 toothpicks then roll each piece in breadcrumbs.
Heat 2 tablespoons vegetable oil in an oven-safe skillet over medium-high heat. Brown chicken a few minutes on each side then transfer to oven and bake 15-18 minutes until juices run clear.
When chicken is a few minutes away from coming out of oven, cook off the frozen green beans in a little salted water or steam fresh beans.
Serve chicken sliced on an angle with sweet potatoes and a few green beans alongside.