MEDFORD, Ore. -- Joining NewsWatch 12's Gio Insignares In the Kitchen today is Conner Sloan, Chef de Cuisine, with Runnying Y Ranch Resort in Klamath Falls.
On the menu is an airline chicken breast, with sweet potato latkes and beets, topped with some arugula. Good news is this dish can all be done with one pan, so clean up can be easy for you too.
**Recipe equals one serving**
Start with your seasoned airline chicken breasts, and get them on a hot pan with a little bit of oil. Give it some time to cook... you're looking for a nice brown coat on each side. When they're ready -- toss them in the oven at the desired temperature (somewhere between 375-425 degrees) and give it a few minutes, until the chicken is cooked all the way through.
In the meantime, using the same pan, prepare the sweet potato latkes. These don't take much time to cook either. Only a few minutes, at most, on each side. Once done, toss them onto the plate.
Additionally, your beets make an important part of the dish. You'll want to slice a beet into about three to four pieces and have them me relatively thick slices. Toss them into the oven with the chicken for some time, until they get a nice shine to them. Beets are naturally sweet, so they'll add more flavor to the final plate.
Next, you can start plating the beets alongside the latkes. Like a sandwhich, put each one between the other.
The arugula salad comes afterward. You'll toss this next to the latkes and beets, having everything essentially touch each other.
Finally, once the chicken is cooked, remove from oven and place breasts directly on top of the arugula. Then drizzle the final sauce over the entire dish.