For Chicken
- 2 10-ounce chicken breasts, boneless and skinless
- 1.5 ounces gouda cheese, thinly sliced
- 1/2 large apple, thinly sliced
- 1 teaspoon olive oil
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
For Sweet Potatoes
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1 teaspoon fresh thyme
- 1/2 teaspoon sea salt
Preheat the oven to 425°F.
Spray a large baking dish or sheet pan with nonstick cooking spray. Butterfly cut each chicken breast.
On one side of the chicken, lay 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired.
In a bowl, mix diced sweet potatoes with 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.
