Rosemary Chicken Twice-Baked Yam
This Rosemary Chicken Twice Baked Yam recipe brings together sweet and savory in a hearty and simple meal that the family will love.
This Rosemary Chicken Twice Baked Yam recipe brings together sweet and savory in a hearty and simple meal that the family will love.
1-½ pounds Foster Farms Free Range Simply Raised Chicken Breast Fillets, cut into ½-inch pieces
4 medium yams
1 tablespoon fresh chopped rosemary
¼ teaspoon sea salt
¼ teaspoon fresh black pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 sweet yellow onion, medium-sized, halved and sliced thin
1 tablespoon balsamic vinegar
4 cups kale leaves, stems removed, loosely packed
¼ cup walnuts, toasted
1 teaspoon lemon zest
1 cup ricotta cheese
¼ teaspoon sea salt
1/8 teaspoon fresh black pepper
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.
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