4 Serves
45 Mins
Heat a skillet over medium heat with cooking spray. Sauté the diced onion and fresh basil until the onion is translucent and soft.
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KenyanVitamin E
1 mg / 15 mgVitamin K
216 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
214 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
413 mg / 1,250 mgPotassium
689 mg / 4,700 mgSodium
740 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
61 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Add the cooked sweet potato to the skillet and cook until warmed through. Transfer the mixture to a food processor and pulse until it reaches a smooth, spreadable consistency.
In a small bowl, combine the paprika, salt, and black pepper. Rub this seasoning mixture over the smooth side of the chicken breast halves.
Turn the chicken breasts over. Spread the sweet potato mixture evenly across the center of each breast, then roll them tightly and secure if necessary.
Heat a skillet with cooking spray over medium-high heat. Place the chicken rolls in the pan, seam-side down, and cover. Cook for approximately 2 minutes per side until golden brown and fully cooked through.
In a small saucepan, whisk together the warm stock and goat cheese until smooth. Season with additional salt and pepper to taste, then drizzle the sauce over the plated chicken.
7
g66
g10
g
