Preparation Time: 20 minutes
Cook Time: 12 minutes, Chicken - 8 minutes (which can cook while sauce simmers)
Serving: 4 servings with plenty of sauce
Ingredients:
Chicken:
• 15mL (1 tbsp) Canola or Vegetable Oil
• 15mL (1 tbsp) orange juice concentrate
• 1mL (1/4 tsp) ground cinnamon
• 1 mL (1/4 tsp) salt
• 4oz/112g each (4) chicken breasts, flattened
Sauce:
• 15mL (1 tbsp) Canola or Vegetable Oil
• 1 onion, chopped
• 15mL (1 tbsp) chopped fresh ginger
• 10mL (2 tsp) grated orange zest
• 750mL (3 cups) Europe’s Best® Fire Roasted Sweet Potatoes
• 375mL (1½ cups) chicken or vegetable stock
• 50mL (1/4 cup) orange juice
• 4mL (3/4 tsp) salt
• 125 mL (1/2 cup) whipping cream or evaporated milk, optional
Garnish:
• 4 orange slices
• 125mL (1/2 cup) coarsely chopped watercress
Preparation:
Chicken:
1. Combine first 4 ingredients in small bowl and pour into re-sealable bag. Add chicken breasts and turn to coat. Reserve while preparing sauce.
Sauce:
2. Heat oil in saucepan over medium heat. Add onion, ginger and orange zest. Cook for 2 minutes.
3. Add sweet potatoes, stock, orange juice and salt. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until sweet potatoes are tender.
4. While sauce simmers, cook chicken breasts over medium high heat on a preheated grill or barbecue or saucepan for 3 to 4 minutes per side or until pinkness disappears.
5. Keep warm while finishing sauce.
6. To serve, place chicken on serving platter and drizzle with sauce. Garnish with orange slices and watercress. Serve immediately.
Tips:
• Sauce can be made, covered and refrigerated one day ahead.