No More 'Mallows' Blogger Recipe Contest: Pan Seared Chicken Breast and Sweet Potato Red Quinoa Cakes with Thyme Maple Butter Sauce

Pan Seared Chicken Breast and Sweet Potato Red Quinoa Cakes with Thyme Maple Butter Sauce

The few chances I've had to travel back to Louisville, Kentucky to visit family I'm always sure to get my fix of fried chicken and waffles which is so popular in the South. With this recipe I thought I'd bring a bit of that southern flair to the California coast and got creative by incorporating sweet potatoes into my cakes to enter into the No More 'Mallows' Blogger Recipe Contest!

Serves: 5

Prep: 10 minutes

Cook: 20 minutes

1 c. sweet potato puree

1/2 c. red quinoa, cooked

1 egg, beaten

3 T. self-rising flour

2 T. olive oil, divided

5 small boneless, skinless chicken breasts

salt and pepper, to taste

1/4 c. chicken broth

1/4 c. maple syrup

2 T. unsalted butter

1 T. fresh thyme

Preheat oven 350 degrees F.

For the cakes combine sweet potato puree, cooked red quinoa, egg and flour in a medium bowl and mix until smooth then set aside.

Heat one tablespoon of the olive oil over medium heat in a large oven-proof skillet, season both sides of chicken with salt and pepper to taste and add to skillet. Cook until golden about 5 minutes per side then transfer to preheat oven until cooked through about another 10 minutes. Remove and let rest a few minutes before slicing. Return skillet to stove top and deglaze with broth scraping any bits from the bottom. Let simmer to reduce slightly before stirring in maple syrup. Remove from heat and slowly stir in butter until a creamy consistancy is acheived. Stir in thyme.

In the meantime heat remaining olive oil in a large non-stick skillet over medium and spoon 1/4 cup of batter per cake into skillet. Cook until golden about 3 to 5 minutes per side.

Assemble dish by placing a cake on the plate, top with sliced chicken breast and drizzle with thyme maple butter sauce.

* To cook sweet potato peel, cube and boil until fork tender then mash.