Chicken Breasts Stuffed with Sweet Potatoes Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Chicken:

• 1.36 kg (3 lbs) boneless chicken breasts (6 to 8)
• Freshly squeezed lemon juice
• Salt and pepper
• 125 g (1/2 cup) chicken stock

Sweet potato purée with cilantro:

• 3 medium sweet potatoes, peeled and cubed (about 300 g)
• 50 g (1/4 cup) canned coconut milk
• 45 ml (3 tbsp) cilantro, chopped
• 1 ml (1/4 tsp) salt
• 0.5 ml (1/8 tsp) ground cumin
• Pepper, to taste

Leek ans spinach:

• 30 ml (2 tbsp) olive oil
• 200 g (2 cups) leeks, sliced
• 15 ml (1 tbsp) fresh ginger, grated
• 150 g (3 cups) spinach, chopped
• 15 ml (1 tbsp) cilantro, chopped
• 2.5 ml (1/2 tsp salt)
• Pepper, to taste
• 45 ml (3 tbsp) white wine

 Pecans :

• 50 g (1/2 cup) pecans, coarsely chopped and dry-roasted

PREPARATION

SWEET POTATO WITH CILANTRO:

1. Steam the potatoes.
2. When cooked, pound with coconut milk, cilantro, salt, cumin and pepper to taste. Set aside.

MELANGE OF LEEK AND SPINACH:

1. Sauté leeks and ginger in olive oil over medium-low heat for about 5 minutes, stirring frequently.
2. Add spinach, cilantro, salt and pepper. Continue cooking until spinach water evaporates.
3. Add the wine and let it evaporate for another 1 to 2 minutes.

PREPARATION FOR STUFFING:

1. Preheat the oven to 300 °F (150 °C).
2. Split the chicken breasts in half on the thickness without piercing the sides (this will create space to insert the stuffing). Lightly drizzle the inside of the breasts with lemon juice, then salt and pepper to taste.
3. Spread the sweet potato puree in each breast. Then add the leek mixture to the puree and finish with toasted pecans.
4. Place the breasts, stuffing side up, in a large baking dish, add the chicken broth to the bottom and cover the dish with aluminum foil.
5. Bake on the centre rack of the oven for about 1 hour 45 minutes to 2 hours 15 minutes or until the chicken is cooked through: internal temperature of 82 °C (180 °F).