Chicken/sweet Potato Roulade With Goat Cheese Sauce

Photo: Scott Koeneman

Ingredients

4 ounces chicken breast halves, filleted and pounding to ¼-inch thickness

1 teaspoon smoked Paprika

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

6 ounces baked sweet potato

1/2 medium onion, diced

1 tablespoon fresh basil, chopped

2 ounces soft goat cheese

1/2 cup warmed no salt added chicken broth

salt and pepper to taste

Preparation

Coat a skillet with non-stick spray and saute onion and basil until soft. Add sweet potato and cook until warmed through. Transfer to a food processor or blender and process until just blended.

Combine Paprika, salt and pepper in a a small bowl and rub over smooth side of chicken breast halves. Turn over, distribute sweet potato mixture between breasts and roll them tightly.

Spray a skillet with non-stick and heat over medium-high heat. Add chicken with the overlapping side down and cover. Turn regularly, cooking each side about 2 minutes.

Meanwhile, whisk together warmed stock, goat cheese and salt and pepper to taste.

Plate chicken, top with sauce and serve.

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About

It was so good. The sweetness of the potato (balanced with some sauteed onion) went so well with the smokiness of the Paprika and the creaminess of the goat cheese. All this for only 291 calories with 7 grams of fat and 3 grams of fiber. I served it with some fresh asparagus baked sprinkled with some Parmesan cheese.