Cranberry-Brie Chicken
Sweet Potato Wedges
Ingredients
- 2¼ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 (14-oz) can whole berry cranberry sauce
- ¾ tsp dried crushed rosemary
- 6 oz Brie cheese, cut into 6 slices
Instructions
- Preheat oven to 475°F. Pound chicken to an even thickness between plastic wrap using 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 together potatoes and remaining ingredients. Spread in a single layer on 2 large rimmed baking sheets.
- 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 |
442
|
138
|
580
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 44 | 2 | 46 |
| Carb (g) | 26 | 23 | 49 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 255 | 254 | 509 |
| T. Sugs (g) | 24 | 5 | 29 |
| A. Sugs (g) | 23 | 0 | 23 |
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