Rosemary Chicken And Roasted Sweet Potato

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donna hay


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400 g sweet potatoes, peeled and thinly sliced

¾ cup (55g) grated parmesan

¼ cup (60ml) olive oil

sea salt and cracked black pepper

1 tablespoon olive oil, extra

4 chicken breast fillets, trimmed

½ cup (125ml) chicken stock

1 teaspoon chopped rosemary leaves

2 tablespoons wholegrain mustard

70 g baby spinach leaves

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