Cranberry-Brie Chicken
Sweet Potato Wedges
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 (14-oz) can whole-berry cranberry sauce
- ¾ tsp dried crushed rosemary
- 4 oz Brie cheese, cut into 6 slices
Instructions
- Preheat oven to 475°F. Pound chicken to an even thickness in a zip-top plastic bag with the heel or your hand or a meat mallet. Sprinkle chicken with salt and pepper, if desired.
- Cook chicken, in batches if necessary, in hot oil in an ovenproof skillet over medium-high heat 5 minutes per side or until browned. Stir in cranberry sauce and rosemary; cook until slightly thickened.
- Top chicken with cheese slices. Bake 2 to 3 minutes or until cheese is lightly browned and melted.
Side Dish Ingredients
- 2 lb sweet potatoes
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 475°F. Cut potatoes lengthwise into ½-inch-thick wedges.
- Toss potatoes with oil, garlic, salt, and pepper on two large rimmed baking sheets; spread in a single layer.
- Bake 20 to 25 minutes or until browned and tender, stirring once and swapping pans halfway through baking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
411
|
138
|
549
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 42 | 2 | 44 |
| Carb (g) | 24 | 23 | 47 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 205 | 254 | 459 |
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