A modern take on chicken and potatoes, featuring sweet potato boats stuffed with pesto chicken, topped with creamy caesar dressing and chopped cilantro. It's a delicious, kid-friendly meal that's perfect for cold weather!
1: Preheat oven to 350°F.
2: Wash sweet potatoes very well without peeling them. Using aluminum foil, wrap each one separately and place on a baking pan. Cook for 1 hour, or until fork tender.
3: Cut chicken cutlets into small pieces and marinate in pesto and salt for 10 minutes.
4: In a non-stick skillet, cook chicken pieces on medium heat until completely cooked. Remove from heat.
5: When potatoes are cooked, cut open using a knife and fill with chicken. Top with Caesar dressing and cilantro.
