Chicken breasts can easily dry out when baked. However, I have created a delicious, one-dish solution. Imagine the flavors of date and balsamic vinegar, among other flavor ingredients infused into white sweet potatoes and chicken breasts. This is my new favorite potato recipe! A sweet treasure everyone will love. This is a wonderful alcohol-free alternative to chicken marsala.
Make things easy on yourself and use a paper plate to dredge the chicken. That’s one less dish to wash! I tried to make this dish an all-in-one casserole.
This recipe is available to everyone.
The chicken tastes like chicken marsala without the wine. The potatoes are a buttery goodness with tons of flavor. Combine then and you have heaven!
Ingredients:
- 1 tablespoon olive oil
- 2 medium (1-3/4 pounds) sweet potatoes (red, yellow or white), peeled and diced into 3-4 to 1-inch cubes
- 1 red bell pepper, sliced and cut in half
- 1 small yellow onion, roughly chopped
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2-1/2 tablespoons olive oil
- 2-1/2 tablespoons unsalted butter (or dairy-free spread)
- 2 (1-1/4 pounds) boneless skinless chicken breasts, sliced in half, lengthwise
- 2/3 cup brown rice flour
- 1 teaspoon ground paprika
- Salt and pepper to taste
- 1/4 cup pure date syrup (Date Lady
- 1/4 cup extra-light olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400ºF. Oil a 9 x 13-inch baking dish; set aside.
- Add the potatoes, bell peppers, onion, garlic to the prepared baking dish. Drizzle with the oil and toss to coat; Sprinkle the top with about 1/2 teaspoon paprika and toss again. Bake on the center rack of the oven for 20 minutes.
- While the potatoes bake, prepare the chicken: In a shallow bowl or plate, combine the rice flour, 1 teaspoon paprika, and salt and pepper, to taste. Dredge the chicken breasts in the flour mixture; set aside.
- In a cup, whisk together the date syrup, oil, vinegar, garlic powder, salt, and pepper. Baste both sides of the dredged chicken with this mixture.
- After 20 minutes of baking the potatoes, stir the potatoes and add dots of butter on top and lay the chicken on top. Bake 25 minutes at 400ºF.
- Increase the temperature to high broil for 7 - 8 minutes or until the chicken reaches your desired brownness. Much more than that will cause the chicken to dry out too much.
- Flip the chicken over, baste with additional glaze, and broil for an additional 7 - 8 minutes.
Tips
*For Grain-Free: *Omit the dredging of the chicken.
For Yeast-Free: Omit the vinegar.