Ingredients:

4 sweet potatoes

4 boneless, skinless chicken breasts

6 tablespoons chopped mixed herbs (mint, parsley, cilantro, oregano)

1 garlic clove

1 tablespoon capers

2 teaspoons clear honey

1 tablespoon Dijon mustard

1 tablespoon olive oil

4 tablespoon light cream cheese

pepper

Place the potatoes on a cookie sheet and cook in a preheated oven at 400 degrees for 1 – 1 1/4 hours until tender.

Cut 3 slices into the flesh of the chicken and place the herbs, garlic, capers, honey, mustard, and oil in a food process or blender to combine.  Rub this mix over the chicken, cover and let stand in the refrigerator for at least 30 minutes for the flavors to cultivate.

Heat a griddle until hot, drizzle the remaining oil over the chicken, place the chicken on the griddle and cook 3-4 minutes on each side.

Cut the sweet potatoes open, spoon in some cream cheese, and season with plenty of pepper.  Serve with chicken and enjoy!