Ingredients

For the chicken:

• 4 boneless chicken breasts

• 1 cup pecans, finely chopped

• ½ cup panko breadcrumbs

• 2 tbsp fresh parsley, chopped

• 1 tsp smoked paprika

• Salt & black pepper to taste

• 2 tbsp Dijon mustard

• 2 tbsp maple syrup

• 1 tbsp bourbon

For the sweet potatoes:

• 2 large sweet potatoes, peeled & sliced into ½-inch medallions

• 2 tbsp olive oil

• 1 tbsp fresh rosemary, chopped

• Salt & pepper to taste

For garnish:

• Fresh thyme sprigs

• Extra drizzle of maple syrup

Instructions

1. Preheat & prepare:
   Preheat your oven to 375°F. Place your Platinum Flex Pan on medium heat on the stovetop.

2. Sweet potatoes first:
   Toss the medallions with olive oil, rosemary, salt, and pepper. Layer them in the Flex Pan in a single layer. Cook for 3–4 minutes per side until lightly golden. Remove and set aside.

3. Prepare chicken coating:
   In a small bowl, mix pecans, panko, parsley, smoked paprika, salt, and pepper.
   In another bowl, whisk together Dijon mustard, maple syrup, and bourbon.

4. Coat chicken:
   Brush each chicken breast with the maple-bourbon mixture, then press into the pecan coating until fully covered.

5. Assemble in the Flex Pan:
   Arrange sweet potato medallions along the bottom of the pan. Place the pecan-crusted chicken breasts on top.

6. Bake:
   Transfer the Flex Pan to the oven and bake uncovered for 25–30 minutes, or until chicken reaches 165°F internally.

7. Finish & serve:
   Remove from oven, drizzle lightly with maple syrup, and garnish with thyme sprigs.