Another great dinner!

Maple-Walnut Chicken with Sweet Potato Aioli (Kosher By Design: Short on Time)

Ingredients
6 boneless, skinless chicken breast halves
1/2 cup chopped walnuts
1/2 cup plus 2 tbsp pure maple syrup, divided
salt
freshly ground pepper
2 tsp vegetable oil
2 tbsp Dijon mustard
1/4 tsp dried thyme
1 cup panko bread crumbs
1 large can of yams, drained
1 1/2 tbsp light brown sugar
2 tbsp of Miracle Whip
1 1/2 tbsp pure maple syrup

Directions
- Preheat oven to 350 degrees. Line a baking pan with non-stick tinfoil.
- Place a chicken breast smooth-side down on a cutting board. Lift up the tender and if necessary, make a cut to form a long pocket. Repeat with the remaining breasts.
- Stuff each pocket with 1 tbsp walnuts and drizzle 1 tsp maple syrup. Close up the pocket. Place pocket-side down on prepared pan. Repeat with remaining breasts. Sprinkle with salt and pepper.
- In a small bowl combine the vegetable oil, Dijon mustard and thyme. Brush eat cutlet with this mixture.
- Bake for about 18 minutes or until chicken is cooked through.
- While the chicken is baking, heat up yams and then smoosh them with the back of a spoon until smooth.
- Meanwhile, in a small bowl, mix 1/2 cup maple syrup and panko to make a paste.
- After the chicken is baked, remove from the oven and spoon and press on the panko paste to form a crust. Turn the oven to broil, return the chicken to the oven and broil 6-8 inches from the heat source for 3 minutes, until crust is golden-brown.
- Continue to heat the yams, and then mix in the light-brown sugar. Right before serving whisk in the mayonnaise and 1 1/2 tbsp maple syrup.
- Serve each cutlet with a dollop of the aioli.