Maple-Walnut Chicken with Sweet Potato Aioli

Dinner’s ready! Maple Chicken, garlic rice, steamed green beans.

Mix syrup and panko crumbs.

Combine canola oil, Dijon mustard, and thyme.

 

 

 

 

 

 

Drizzle maple syrup in cutlet pockets.

Brush cutlets with mustard mixture.

 

 

 

 

 

After cutlets are baked, spoon and press on panko paste to form a crust.

Broil cutlets for about 2 minutes, until crust is golden-brown.

 

 

 

 

 

 

Maple-Walnut Chicken with Sweet Potato Aioli

This chicken recipe in Kosher by Design, Short on Time by Susie Fishbein caught my eye. I should rename it “Maple Chicken” since I made it without walnuts and skipped the sweet potato aioli. Why? Because a) my-picky-eaters-aka-my-daughters don’t like nuts and b) I was really short on time! This recipe was easy and yummy which means next time I make the dish–preparing some cutlets with walnuts, some without, and leaving time for the aioli–it’ll taste even better.

Happy cooking, hon!

Ingredients:

6 boneless, skinless chicken breast halves

1/2 cup chopped walnuts

1/4 cup plus 2 Tablespoons pure maple syrup (not pancake syrup), divided

fine sea salt

freshly ground black pepper

2 teaspoons canola oil

2 Tablespoons Dijon mustard

1/4 teaspoon dried thyme

1 cup panko bread crumbs

1 1/2 cups canned sweet potatoes, drained

1 1/2 Tablespoons light-brown sugar

2 Tablespoons mayonnaise

1 1/2 Tablespoons pure maple syrup, not pancake syrup

 

Directions:

1. Preheat oven to 350 degrees F. Line a baking pan with parchment paper. Set aside.

2. Lay chicken breasts on a cutting board, and make a cut to form a pocket in each cutlet.

3.  Stuff each pocket with 1 Tablespoon walnuts. Drizzle in 1 teaspoon maple syrup. Close up the pocket. Place pocket-side down on prepared pan. Repeat with remaining breasts. Sprinkle with salt and pepper. Combine the canola oil, Dijon mustard, and thyme. Brush each cutlet with this mixture.

4.  Bake for about 18 minutes or until chicken is cooked through.

5. Meanwhile, in a small bowl, mix 1/4 cup maple syrup and panko crumbs to make a paste.

6. After the cutlets are baked, remove from the oven and spoon and press on the panko paste to form a crust. Turn the oven to broil, return the chicken to the oven, and bro 6-8 inches from heat source for 2 minutes, until crust is golden-brown. (Tip: watch cutlets so they don’t burn.)

7. In a small pot, heat the sweet potatoes, smashing them with a fork or spoon. Mix in light -brown sugar. Turn off the heat and whisk in the mayonnaise and 1 1/2 Tablespoons maple syrup.

Serve each cutlet with a dollop of the aioli.

Yield: serves: 6

Source: Kosher by Design, Short on Time

 

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