After a week of testing Vegetarian Pad Thai recipes for my cooking class, i thought i’d treat my hubby to some sweet potato wedges and CHICKEN 🙂
I had defrosted 3 large boneless, skinless chicken breasts.
One breast got sliced and dehydrated ( for the boys :))
The other breast was thinly sliced into cutlets. The cutlets were coated with oil and coated with ground up rice crackers. Baked it for 10 minutes or so at 425F and then added a bruschetta topping ( chopped up tomatoes, garlic, onion, parsley and olive oil) and baked it
an additional 5 minutes.
The last one is being saved for a slow cooker “pulled chicken” recipe for tomorrow night.
Sweet Potato Wedges
2-3 small sweet potatoes, scrubbed and cut into wedges
Preheat oven to 425F
Coat sweet potatoes with olive oil and season with sea salt and spices of choice.
Place wedges on a baking sheet and bake for about 25 minutes and serve 🙂