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- Filled Sweet potatoes:
- 4 sweet potato
- 1 pkgchicken breast fillets
- 1 pkgcream
- 1 pkgprocessed cheese truffle flavour
- 1 pkgmushrooms
- 1 onion
- a pinch of salt
- a pinch of black pepper
- 3 tbspolive oil
- Arugula:
- 1 pkgrocket
- a pinch of salt
- 2 tbspolive oil
- 1If necessary, cut larger sweet potatoes into equal-sized sectors, for smaller ones you can leave them uncut. Place on a baking sheet covered with baking paper and bake at 200 degrees for 40-50 minutes or until the sweet potato is completely soft. Remove to cool.
- 2Mix the arugula with regular olive oil and salt in a bowl.
- 3Peel and chop the onion, slice the mushrooms. Cut the chicken into desired pieces. Heat regular olive oil in a pan. Add the onion and fry it over low heat until transparent. Add the chicken fillet and fry for 3-4 minutes. Then add the sliced mushrooms and fry for another 3-4 minutes, stirring.
- 4Pour the coffee cream into the pan and simmer for a few minutes. Then add the melted cheese and stir the sauce until evenly creamy. Heat through and season with salt and pepper. Add water if necessary.
- 5Make a lengthwise incision in the sweet potato and press open.
- 6Pour the chicken sauce over the sweet potatoes, top with arugula and serve. Enjoy your meal!
65 min