Everything tastes better when cheese is involved, and chicken is no exception. In this recipe, melted Parmesan forms a crispy and super simple crust. We would say it’s the star of the show, but the combination of roasted sweet potatoes, peppery arugula, and tart cranberries is hard to beat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Wash and dry all produce. Preheat oven to 450 degrees. Cut sweet potatoes into ½-inch cubes (no need to peel them). Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 12 minutes, toss, then finish roasting until golden brown, another 12-13 minutes.
Mix panko, Parmesan cheese, and a drizzle of olive oil in a small bowl. Place chicken on a lightly oiled baking sheet, and season all over with salt and pepper. Spread top of each chicken breast with a thin layer of sour cream. Press panko mixture into sour cream to adhere. Add to baking sheet with potatoes, and bake until crust turns golden and chicken is no longer pink in middle, about 20 minutes.
Prep remaining ingredients: Meanwhile, halve, peel, and dice shallot. Halve lemon.
Heat 1 TBSP butter in a medium pan over medium-high heat. Add shallots and toss until softened, 2-3 minutes. Add chicken stock concentrate and ½ cup water. Simmer until slightly thickened, 3-4 minutes. Add a squeeze of lemon, and season with salt and pepper. Remove pan from heat.
Toss roasted sweet potatoes in a large bowl with arugula, cranberries, pecans, a squeeze of lemon, and a drizzle of olive oil. Season with salt and pepper.
Serve: Drizzle chicken with pan sauce, serve alongside salad, and enjoy!