Apple Gouda Stuffed Chicken Breasts with Roasted Sweet Potatoes
Creamy Gouda cheese and sweet apples make these stuffed chicken breasts a winner! Pair with roasted sweet potatoes for a sheet pan supper that will make everyone happy.
Preheat the oven to 425°F. Spray a large sheet pan or shallow baking dish with nonstick cooking spray.
Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. Refer to the post for photos.
On one side of the chicken, arrange 7 to 8 thin apple slices followed by 4 to 5 slices of cheese. Sprinkle with ½ teaspoon fresh thyme. Fold over and drizzle with ½ teaspoon olive oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Repeat with second chicken breast.
Place the chicken breasts on sheet pan and top with another sprig of fresh thyme, if desired.
In a bowl, mix diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, 1 teaspoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts.
Bake for 20 minutes, remove from oven, and stir sweet potatoes.
Continue to bake until the juices run clear from chicken and internal temperature of chicken registers at 165°F, about 10 additional minutes. Sweet potatoes should be fork tender.
Allow to cool for 5 to 10 minutes. Carefully cut each chicken breast in half vertically to make 4 servings. Serve with sweet potatoes on the side.