Pot Of Gold, Chicken and Sweet Potatoes By Jannette Basham

4 to 6 chicken breasts
2 tablespoons olive oil
1 tbs Italian seasoning
Salt and pepper
Sliced munster cheese
2 medium sweet potatoes
1 LARGE red onion (sliced in large chunks)
15 cherry tomatoes
1 ½ cup baby carrots
¼ cup organic chicken stock

Coating for the chicken (OPTIONAL)
1 ½ cup Panko
2 eggs

Pre- heat oven to 350 degrees

(IF MAKING COATING ON CHICKEN)
In two separate bowls put Panko in one bowl and eggs in another. Add Italian seasoning to Panko and mix. Lightly dip each chicken breast in beaten eggs, then LIGHTLY cover chicken in Panko mix.

(NO COATING-WHAT I DO)

In a large baking dish combine cubed sweet potatoes (½ inch chunks) sliced red onions, cherry tomatoes, baby carrots, and olive oil. Stir until all veggies are coated in oil. Add a touch of salt and pepper to taste.

Place chicken in the middle of the dish. Cover chicken with Munster cheese slices and sprinkle Italian seasoning over the cheese.

Pour chicken stock over veggies and place in oven to bake for 30-45 minutes or until meat is no longer pink.

I made this exactly as the original post on the website and it turned out fantastic! I'm not a breaded meat person, so I do it how I explained on my blog. Sprinkling the Italian Seasoning on top of the cheese is a MUST! Oh it made it smell and taste SOOOO good!!! You can add brussels sprouts, mushrooms, asparagus etc. This meal was super simple and easy to do and baked about 45 min for me, but I had stoneware dish.