Grilled Chicken Breast with Sweet Potato Cakes

Chef Richard 10 Servings 45 minutes

A quick and easy spin on a classic recipe!


  • 8 oz Apple juice
  • 1 oz apple cider vinegar
  • ½ ounce shallots, minced
  • 5-6 black peppercorns cracked
  • 2¼ pound chicken breasts, boneless, skinless
  • Sweet Potato Cakes* see recipe below

Sweet Potato Cakes:

  • 12 ounce Idaho potatoes, peeled, diced
  • 12 ounce sweet potatoes, peeled, diced
  • 4 ounces bread crumbs
  • 1 ounce mayonnaise, prepared
  • 3 fluid ounces skim milk
  • 1½ tablespoons chives, chopped
  • 1½ tablespoons dill, chopped
  • 3/4 teaspoon black peppercorns, cracked
  • 2 tablespoons capers, rinsed, chopped


  • Combine juice, vinegar, shallots, garlic and peppercorns in a shallow pan.
  • Add the chicken, turn to coat evenly. Marinate for 1-2 hours under refrigeration.
  • Grill the chicken breast over hot coals for a few minutes on each side, or until cooked through (there should be a slight amount of give when pressed with a fingertip).
  • While the chicken is grilling, bake the cakes in a very hot (450-500°F) oven until they are golden-brown.*
  • Serve while still very hot.

Sweet Potato Cakes:

  • Boil the Idaho and sweet potatoes separately until tender enough to mash easily.
  • Put them through a ricer while they are still hot. When cool, add the remaining ingredients.
  • Form the mixture into cakes that weigh about 1½ ounces/45 grams each.
  • To finish the cakes, bake them in a hot (475°F) oven or cook on a hot, well-seasoned soapstone griddle or cast-iron skillet.

Note: This recipe could also be used to prepare a suprême of chicken, pheasant, or Cornish game hen.

Suggestion: A suggested sauce to accompany this dish is a double-rich stock, lightly thickened with arrowroot, flavored with Dijon mustard, and finished with evaporated skimmed milk.