Apricot Chicken

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Chicken Marinade
• 1 cup olive oil
• 1 T paprika
• 1 tsp salt
• 1 tsp pepper
• 1 T minced garlic
-Trim chicken breasts and put in marinade.  Let marinate between 2 and 24 hours

Apricot Chipotle Sauce
• 1, 12 ounce jar of apricot preserves
• 2 ¼ cups chicken broth
• 3 chipotle peppers
-Heat up the apricot preserves until warm and add chicken stock and chipotle peppers.  Blend with hand blender until peppers are integrated.
-Chipotle peppers will make the sauce spicier so begin with one pepper and taste the sauce.  To add more heat, add more peppers.

Sweet Potatoes
• 5 pounds of sweet potatoes
• 1/3 cup heavy cream  
• ¼ cup chopped basil
• ¾ cup parmesan
• Salt and Pepper to taste
-Bake the sweet potatoes on a parchment lined sheet pan at 350 degrees for 1 hour or until soft.  Peel  sweet potatoes and mix all ingredients in a mixer until combined.

Grill chicken and plate on whipped sweet potatoes and drizzle with Apricot Chipotle sauce.