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Stuffed Dijon Chicken Sheet Pan Supper


  • 1 medium sweet potato, peeled and cut into ½-inch cubes
  • 2 (8 ounces each) boneless, skinless chicken breasts
  • 1 teaspoon Dijon style mustard, divided
  • 2 thin slices smoked provolone, cut in half diagonally
  • 1/2 cup fresh baby spinach, divided
  • 1/2 small Granny Smith apple, thinly sliced
  • 2 tablespoons panko crumbs
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon salt
  • ¼ teaspoon coarse black pepper


  1. Heat toaster oven to 425°F. Spray baking pan with nonstick cooking spray. Arrange sweet potatoes in an even layer in pan.
  2. Bake 10 minutes.
  3. Meanwhile, cut a long pocket, leaving space on the opposite side of each chicken breast. Spread ½ teaspoon mustard in each pocket.
  4. Fill each pocket with 2 slices of cheese, half of the spinach and half of the apple slices.
  5. Remove baking pan from oven and place chicken over sweet potatoes.
  6. In a small bowl, stir together panko crumbs, oil, salt and pepper. Spread half of the mixture over top of each breast.
  7. Bake 25 to 30 minutes or until sweet potatoes are tender and chicken is cooked through.

Serves: 4



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