This is very good!

4 sweet potatoes, 8 oz each

4 chicken breasts, about 8 oz each

2 teaspoons herbes de provence

1/4 teaspoon salt

1 navel orange, or mandarin orange sections

1 cup cranberries, whole-berry sauce

Heat oven to 375 degrees.  Have ready a shallow baking dish large enough to hold  chicken in a single layer with space between each.  Prick potatoes.  Bake directly on oven rack 45 minutes or until tender. 

Meanwhile, heat a large nonstick skillet over med. heat.  Season breasts with herbs and salt.  Starting skin side down, cook 2 1/2 minutes per side until browned.  Transfer to baking dish.  Bake 1/2 hour or until cooked through.   

Meanwhile, squeeze juice from reserved orange membrane into skillet (about 1/4 cup).  Stir in cranberry sauce; simmer until thick and bubbly.  Stir in orange segments.  Top chicken with cranberry mixture; serve with sweet potatoes.

Stuffing:

1/4 cup sun-dried tomatoes

2 Tbsp pine nuts, slightly toasted

1 cup frozen spinach, chopped

1/2 cup fontina cheese, shredded

2 cups breadcrumbs

1 Tbsp butter, melted

1 Tbsp flat leaf parsley, chopped

4 boneless chicken breasts, with skin

Salt to taste

Black ground pepper to taste

Pre-heat oven to 400ºF.   

Combine stuffing ingredients together in a bowl. Set aside.  Place chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.  Shape handful of stuffing into a ball and place in center of each chicken breast.   Wrap breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.   Roast in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.