HARVESTLAND® Chicken Breast with Sweet Potato and Brussels Sprout Hash
Servings: 10
Ingredients
- 2 1/2 lbs. PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER, Boneless, Skinless Chicken Breast Filets (57624)
- 2 1/2 c. Sweet potato — roasted, diced
- 2 1/2 c. Idaho potato — boiled, diced
- 4 c. Brussels sprouts — boiled, sliced in half
- 1 1/2 c. Red cabbage — shredded
- 1 c. Bacon lardons
- 2 tbsp. Butter — unsalted
- Salt & pepper to taste
Instructions
- Preheat oven to 375° F.
- Season chicken with salt and pepper. Lay chicken breasts on a parchment lined sheet pan, bake in oven until an internal temperature of 170° F is reached.
- In a large rondeau pot, add the butter, both potatoes, and Brussels sprouts, sauté until hot season with salt and pepper.
- Fold in the red cabbage; check seasoning.
- Place 1 cup of the hash in the center of the plate and place one cooked chicken breast over top.