Savory Sweet Potato & Spinach Stuffed Chicken

1.Preheat your oven to 375°F (190°C).

2.Place the diced sweet potatoes in a pot of water and bring to a boil. Cook until tender, about 10 minutes. Drain and set aside.

3.In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 3-4 minutes.

4.Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.

5.Stir in the cooked sweet potatoes, paprika, cumin, thyme, cayenne pepper (if using), and Parmesan cheese. Season with salt and pepper to taste. Mix well and remove from heat.

6.Using a sharp knife, carefully cut a pocket into each chicken breast by slicing horizontally, but not all the way through.

7.Stuff each chicken breast with the sweet potato and spinach mixture, securing the openings with toothpicks or kitchen twine.

8.Place the stuffed chicken breasts in a baking dish and season the outside with a little salt and pepper.

9.Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.

10.Remove from the oven and let the chicken rest for a few minutes before removing the toothpicks or twine and serving.