Balsamic Filled Sweet Potatoes

• Chicken Marinade
• 4 Boneless Skinless Chicken Breasts, sliced thinly
• 1 cup Balsamic Vinegar
• 1 teaspoon sea salt
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried oregano
• 1 tablespoon Olive Oil
• Stuffed Sweet Potato
• 4 Sweet Potatoes
• 1/4 cup Extra Virgin Olive Oil
• 1 head of roasted garlic
• 1 tablespoon fresh chopped chives
• 1 tablespoon sea salt

1. Marinate chicken in balsamic vinegar, sea salt, and dried herbs for 1-2 hours. While Marinating set oven to 425 degrees. Wash sweet potatoes, dry and coat them with olive oil and sea salt. Wash garlic head, dry and coat with olive oil and sea salt. Bake the sweet potatoes and the head of garlic at 425 for 45 min or until soft. Remove both and keep warm.
2. Heat a cast iron skillet to Med. High heat with the 1 Tbs. of Olive oil. Remove chicken from marinade and begin searing in skillet until cooked through and crispy on the outside. Remove from heat and keep warm.
3. Cut the Sweet Potato open, Squeeze the roasted Garlic into potato, drizzle with remaining olive oil and sea salt. Fill potato with the Balsamic Chicken. rnTop with fresh chives and serve hot.

chicken marinade, chicken breasts, balsamic vinegar, salt, thyme, rosemary, oregano, olive oil, sweet potatoes, olive oil, garlic, chives, salt

Taken from food52.com/recipes/62853-balsamic-filled-sweet-potatoes (may not work)