Ingredients
2
medium dark-orange sweet potatoes (1 1/3 lb), peeled, cut into 1/4 x 1/4 x 3- to 4-inch strips
1
teaspoon cornstarch
Cooking spray
1/8
teaspoon salt
1/2
teaspoon paprika
1
teaspoon olive oil
1/8
teaspoon salt
1/4
teaspoon dried thyme leaves
1/2
teaspoon paprika
2
boneless skinless chicken breasts (4 oz each), cut into 1-inch cubes
1/2
cup Progresso™ plain panko crispy bread crumbs
2
tablespoons honey
1
teaspoon Dijon mustard
Preparation
Heat oven to 425° F. Line 2 cookie sheets with foil; top with wire racks. Spray racks with cooking spray.
Place sweet potatoes in medium bowl; sprinkle with cornstarch. Toss to coat; transfer to 1 of the racks. Spray potatoes lightly with cooking spray. Sprinkle with 1/8 teaspoon salt and 1/2 teaspoon paprika. Bake 10 minutes.
Meanwhile, place oil, 1/8 teaspoon salt, the thyme and 1/2 teaspoon paprika in small bowl; add chicken. Toss to coat. Add bread crumbs, and press gently to coat each piece of chicken. Transfer to remaining rack. Spray lightly with cooking spray. Add chicken to oven with partially baked potatoes. Bake potatoes and chicken 10 to 15 minutes, or until chicken is no longer pink in center and potatoes are tender when pierced with a knife.
Meanwhile, in another small bowl, stir together Honey Mustard Sauce ingredients. Set aside.
Divide chicken and sweet potato fries between 2 plates. Serve with sauce.
