Oven Baked Chicken Breasts and Sweet Potato Slices
Everybody will like your Oven Baked Chicken Breasts when you do them this way. It’ll become a regular in your repertoire of quick and easy meals.
It’s sort of like our Chicken Cordon bleu dinner
What you will need
These amounts are for 4 servings – The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients.
- 4 chicken boneless skinless chicken breasts
- 2 tablespoons salt – divided
- 2 tablespoons garlic powder- divided
- 5 tablespoons olive oil – divided
- 4 small sweet potatoes
- 2 large bell peppers – any color that you want
- 2 teaspoons black pepper – divided
- 12 slices provolone cheese or whatever other cheese YOU choose
- 1 large handful cleaned fresh spinach
- 1 tablespoon dried basil
How to make your Oven Baked Chicken Breasts and Sweet Potato Slices
Set your oven at 350°F/177°C. Spray oil an oven pan (about 12″x16″). Trim the fat off the breasts and slice them in half horizontally. Lay the breast on it’s flat side and place your palm on top. Cut through the breast starting at the thick side and slowly slice through. Like you would if you were going to butterfly them but go all the way through, halving them. Spread the chicken pieces out on the baking sheet. Drizzle with olive oil and sprinkle Garlic powder, salt and pepper on both sides. Put them in the oven and bake for about 12-16 minutes until they are firm to a poke with your finger and/or the liquid running out is clear and/or they read 165° on a meat thermometer.
Now the sweet potato part of your Oven Baked Chicken Breasts
While the chicken is cooking peel the sweet potatoes and slice them into about 3/8″ slices. Put the slices into a bowl and drizzle with about one tablespoon of olive oil. Sprinkle about one teaspoon of salt, 1/2 teaspoon of black pepper and one teaspoon of garlic powder. Toss it all together coating the slices with the oil and spices. Spread them out on a cookie sheet and put them on a top rack in the oven.
When they just start to get soft to a jab with a fork. Switch the oven to broiler mode to get them a little toasted on top. Remove them to an idle part of the stove top to keep warm. Switch the oven back to bake.
While the sweet potatoes and the chicken are in the oven Put a large skillet on at medium high and add about two tablespoons of olive oil. Slice the peppers into four pieces lengthwise. Remove the seeds and white membrane. Spread them out in the pan and cook them turning once as each side gets a little soft. You might want to leave them a little crispy or get them soft, it’s up to how you like them.
Spread some salad greens or baby spinach on the chicken. Then add the peppers.
Then some slices of the cheese of your choice. We went with provolone. Lightly drizzle with olive oil. Lightly sprinkle with salt, pepper, garlic powder and dried basil.
Put it in the oven to get the cheese melted and put the potatoes back in to warm back up.
We had a nice Argentinian Malbec with ours, but hey, you enjoy your Oven Baked Chicken Breasts with the drink of your choice. Bon Appetito!
Oven Baked Chicken Breasts Topped with Cheese and Red Peppers
Ingredients
- 4 Chicken breasts boneless, skinless sliced in half
- 2 tablespoon salt divided
- 2 tablespoons garlic powder divided
- 5 tablespoons olive oil divided
- 4 small sweet potatoes
- 2 large bell peppers red or green or orange,,whatever
- 2 teaspoons black pepper divided
- 12 slices provolone cheese or whatever other cheese you choose
- 1 large handful pre-cleaned baby spinach or any other kind of salad greens
- 1 tablespoon dried basil
Instructions
- Set your oven at 350°F/177°C Spray oil an oven pan (about 12"x16"). Trim the fat off the breasts and slice them in half. Lay the breast on it's flat side and place your palm on top. Cut through the breast starting at the thick side and slowly slice through. Like you would if you were going to butterfly them but go all the way through, halving them. Spread the chicken pieces out on the baking sheet. Drizzle with olive oil and sprinkle Garlic powder, salt and pepper on both sides. Put them in the oven and bake for about 12-16 minutes until they are firm to a poke with your finger and/or the liquid running out is clear.
- While the chicken is cooking peel the sweet potatoes and slice them into about 3/8" slices. Put the slices into a bowl and drizzle with about one tablespoon of olive oil. Sprinkle about one teaspoon of salt, 1/2 teaspoon of black pepper and one teaspoon of garlic powder. Toss it all together coating the slices with the oil and spices. Spread them out on a cookie sheet and put them on a top rack in the oven. When they just start to get soft to a jab with a fork. Switch the oven to broiler mode to get them a little toasted on top. Remove them to an idle part of the stove top to keep warm. Switch the oven back to bake mode.
- While the sweet potatoes and the chicken are in the oven put a large skillet on at medium high and add about two tablespoons of olive oil. Slice the peppers into four pieces lengthwise. Remove the seeds and white membrane. Spread them out in the pan and cook them turning once as each side gets a little soft. You might want to leave them a little crispy or get them soft, it's up to how you like them.
- Spread some salad greens or baby spinach on the chicken. Then add the peppers. Then some slices of the cheese of your choice. We went with provolone. Lightly drizzle with olive oil. Lightly sprinkle with salt, pepper, garlic powder and dried basil.
- Put it in the oven to get the cheese melted and put the potatoes back in to warm back up.
- We had a nice Argentinian Malbec with ours, but hey, you enjoy your Oven Baked Chicken Breasts with the drink of your choice. Bon Appetito!
Notes
