Boneless, Skinless Chicken Breasts (2 lb)
in half lengthwise, so you have 4 flat pieces. Place the chicken under a piece of parchment paper and pound flat using a meat tenderizer or a rolling pin, until you reach 1/2-inch thickness.
Cover the chicken breast with
Oil (1/2 Tbsp)
Cajun Seasoning (2 Tbsp)
In a large pot with boiling water, cook the
Sweet Potatoes (6 cups)
for 15-20 minutes, or until they can be easily pierced with a fork. Drain and return to the same pot.
While they cook, make the brown butter. In a skillet over medium-low heat, melt the
Unsalted Butter (1/3 cup)
and let it sit in the pan for 7-10 minutes, stirring occasionally until the butter turns light brown and has a nutty aroma. Once it turns brown, immediately transfer to a heat-proof bowl and set aside.
In the same skillet over medium-high heat, add
Oil (1 Tbsp)
and sear the chicken until fully cooked. About 2 1/2 minutes on each side, or when internal temperature reaches 165 degrees F (74 degrees C). Remove the chicken from the pan and set aside for 5 minutes to rest.
In a large mixing bowl, combine
Corn Kernels (1 can)
Red Onion (1/2)
Fresh Cilantro (1/4 cup)
Lime Juice (1 1/2)
Chili Powder (1/2 tsp)
Ground Cumin (1/4 tsp)
Salt (1/2 tsp)
. Mix well and set aside.
To the sweet potatoes add reserved butter,
Whole Milk (1/2 cup)
Maple Syrup (2 1/2 Tbsp)
, season with
Salt (1 tsp)
Ground Black Pepper (1 tsp)
, mash again until all ingredients are fully incorporated.
Assemble sweet potato mash, chicken breast, and corn salsa on a serving plate. Garnish with more chopped cilantro and serve.