Rata­touille Baked Sweet Pota­toes

AC­TIVE TIME: 20 min. TO­TAL TIME: 1 hr. SERVES: 4

First For Women - - Weekend Baker -

2 large sweet pota­toes

2 Tbs. olive oil, di­vided

1 lb. bone­less skin­less chicken breasts, diced 1 zuc­chini, diced

1 bell pep­per, diced

4 scal­lions, thinly sliced

1 Tbs. red wine vine­gar

Heat oven to 400°F. Slice sweet pota­toes in half length­wise. Ar­range cut side up on bak­ing sheet. Driz­zle with 1 Tbs. olive oil; sea­son with salt and pep­per. Bake 30 min. or un­til ten­der. Once cool, scoop a small cav­ity out of the cen­ter of each half. In pan over medium-high heat, cook chicken in re­main­ing oil 10 min. or un­til browned. Add veg­eta­bles; cook 5 min. more. Add red wine vine­gar; sea­son to taste. Top pota­toes with chicken and veg­eta­bles.

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