Rosemary Orange Chicken with Glazed Sweet Potato Puffs

Ingredients

• 1 ¾ lb boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• ½ cup reduced-sodium chicken broth
• ¾ cup fresh orange juice
• ¼ cup white wine (or chicken broth)
• 2 teaspoons fresh rosemary, finely chopped
• ¼ cup maple syrup

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil and butter in pan, then add chicken; cook 4–5 minutes on each side or until browned.
2. Add chicken broth to chicken and cover; cook 5 minutes or until most of liquid is absorbed. Add orange juice and wine; bring to a boil.
3. Reduce heat on chicken to medium-low; simmer 5 minutes, stirring often. Meanwhile, chop rosemary.
4. Add syrup and rosemary to chicken; cook 3–4 more minutes, turning chicken to coat with sauce, and until chicken is 165°F. Slice chicken and serve.

Ingredients

• ½ cup chopped pecans, finely crushed
• 1 tablespoon fresh Italian parsley, finely chopped
• 4 slices precooked bacon
• 1 (20-oz) package frozen sweet potato puffs
• 2 tablespoons butter, softened
• 1 tablespoon cinnamon sugar

Prep

• Preheat oven to 425°F.
• Crush pecans; chop parsley.

Steps

1. Heat bacon until crisp following package instructions, then chop coarsely; set aside.
2. Bake sweet potato puffs following package instructions (the crispier, the better).
3. Place butter and cinnamon sugar in large bowl; mix until blended. Add potatoes and toss to coat. Top with bacon, pecans, and parsley. Serve.