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Grilled Chicken Breast with Sweet Potato Cakes
A quick and easy spin on a classic recipe!
Ingredients
- 8 oz Apple juice
- 1 oz apple cider vinegar
- ½ ounce shallots, minced
- 5-6 black peppercorns cracked
- 2¼ pound chicken breasts, boneless, skinless
- Sweet Potato Cakes* see recipe below
Sweet Potato Cakes:
- 12 ounce Idaho potatoes, peeled, diced
- 12 ounce sweet potatoes, peeled, diced
- 4 ounces bread crumbs
- 1 ounce mayonnaise, prepared
- 3 fluid ounces skim milk
- 1½ tablespoons chives, chopped
- 1½ tablespoons dill, chopped
- 3/4 teaspoon black peppercorns, cracked
- 2 tablespoons capers, rinsed, chopped
Directions
- Combine juice, vinegar, shallots, garlic and peppercorns in a shallow pan.
- Add the chicken, turn to coat evenly. Marinate for 1-2 hours under refrigeration.
- Grill the chicken breast over hot coals for a few minutes on each side, or until cooked through (there should be a slight amount of give when pressed with a fingertip).
- While the chicken is grilling, bake the cakes in a very hot (450-500°F) oven until they are golden-brown.*
- Serve while still very hot.
Sweet Potato Cakes:
- Boil the Idaho and sweet potatoes separately until tender enough to mash easily.
- Put them through a ricer while they are still hot. When cool, add the remaining ingredients.
- Form the mixture into cakes that weigh about 1½ ounces/45 grams each.
- To finish the cakes, bake them in a hot (475°F) oven or cook on a hot, well-seasoned soapstone griddle or cast-iron skillet.
Note: This recipe could also be used to prepare a suprême of chicken, pheasant, or Cornish game hen.
Suggestion: A suggested sauce to accompany this dish is a double-rich stock, lightly thickened with arrowroot, flavored with Dijon mustard, and finished with evaporated skimmed milk.
