Food · health · Memories

Chicken Breasts with a Eggplant and Red Bell Pepper Puree with Mashed Sweet Potatoes


Sweet Potato Mash(follow my roasted sweet potato recipe)

6 medium size sweet potatoes

2 Granny Smith

1/2 cup of walnuts

2 tablespoons of dark brown sugar

2 tablespoons of ginger wine or orange juice

1 teaspoon of cinnamon

1 tablespoon of honey

1/2 cup of cranberries

So, follow my roasted sweet potato recipe, but this time you are going to use a mixer to whip the sweet potatoes , until they are a creamy consistency.


Chicken Breast(follow my panko breaded chicken recipe)

4 chicken tenders

2 cups of panko bread crumbs

1 tablespoon of all purpose seasoning

1 teaspoon cayenne pepper 🌶 🌶🌶

1 teaspoon black pepper


Vegetable Puree

1 red bell pepper

1/2 of an eggplant

2 garlic cloves

1/2 cup of Cherry Tomatoes 🍅

1/4 cup of Olive Oil

1 teaspoon black peeper

  • Dice the red bell peppers, chop the eggplant into chunks, and crush the garlic.
  • Place the ingredients into a baking pan.
  • Add the olive oil, a pinch of salt and black pepper.
  • Mix the ingredients together and bake at 375 for 30 mins, or until the eggplant is tender.
  • Add everything to a food processor, and blend until it is creamy.
  • Put some of the purée on each chicken breast and add a few shavings of Parmesan Cheese, or Vermont Cheddar Cheese.


Finally, finish the meal with a few green beans. To make green beans I usually boil some water with a teaspoon of salt, and add the beans to the water for only 4 mins. Then I put them in cold water, to stop the cooking process.


Let me me know if you have any questions. Thanks for reading.




6 thoughts on “Chicken Breasts with a Eggplant and Red Bell Pepper Puree with Mashed Sweet Potatoes

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