Sweet Tater Chicken Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

Steps:

• In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese., Transfer to 2 greased 8-in. square baking dishes. Top with Tater Tots. , Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
• Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid.
• Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).

Steps:

• Preheat oven to 375˚F (190˚C).
• Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
• Season the chicken breast with salt, pepper, and paprika.
• Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
• Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
• Bake at 400 degrees F (200 degrees C) for 1 hour.

Steps:

• Preheat oven to 400˚F (200˚C).
• Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
• Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
• Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
• Mix the fajita seasoning ingredients together.
• Drizzle in olive oil. Season the boats and veggies.
• Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
• Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
• Shred the chicken with 2 forks and mix together with the veggies.
• Fill up sweet potato boats and top with mozzarella cheese.
• Bake for 5 more minutes, or until cheese is melted.
• Garnish with your favorite toppings (we used guacamole and cilantro).
• Enjoy!

Steps:

• Combine all ingredients, except canned green beans in a skillet.
• Bring to a boil then reduce to LOW heat, cover, and cook for 20 minutes.
• Add canned green beans towards the end and heat through.
• Nicely finished off with some crusty rolls.
• Note: The original recipe called for fresh green beans (I don't recall how much though) and they were added with the other ingredients at the get go.
• Note2: My attention was called to the fact that I had not originally posted whether it was cooked or fresh chicken -- I've always used leftover chicken, but would imagine that fresh could be utilized with perhaps some tweaking of the cook time. Will have to experiment with it the next time I have some fresh breasts defrosted.
• Note 3: It has better flavor when the spices are ground together with a mortar and pestel before adding to skillet.