Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes

Entree

Total time: 1 hour

For the Chicken

4 large boneless, skinless chicken breasts (mine were 10 ounces each – shoot for 4-6 ounces per serving)
3 ounces gouda cheese, thinly sliced
1 extra large apple (or 2 small ones), thinly sliced (I used Honeycrisp – any firm apple will work
2 teaspoons olive oil
2 teaspoons fresh thyme, more as desired for garnish
Salt and fresh ground black pepper, to taste

For the Sweet Potatoes

Preheat the oven to 400 degrees Fahrenheit.
Spray a large baking dish or sheet pan with nonstick cooking spray. Using a paring knife, butterfly each chicken breast across and open like a book (be careful, you can easily cut yourself doing this). On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle each with fresh thyme. Fold over and brush the tops with olive oil. Sprinkle with salt and pepper.
Place chicken breasts on a sheet pan and top with another sprig of fresh thyme, if desired.
In a bowl, toss chopped sweet potatoes with olive oil, smoked paprika, thyme leaves, salt and pepper until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts.
Bake for 20 minutes and then stir sweet potatoes.
Continue to bake until the juices run clear from chicken and internal temperature of chicken registers at 165 degrees, about 10-15 additional minutes. Sweet potatoes should be fork tender.