• Place your Grande Round Flexipan® Mold on the top of your Large Perforated Baking Sheet.
• Preheat oven to 450F/235C.

MARINADE PREPARATION (2 HOURS PRIOR)

• In a mixing bowl, whisk together the Tuscan oil, citrus balsamic,  Fines Herbs and sliced garlic gloves.
• Slice your chicken breast in half, season with Salt and Pepper. Add it to your marinade preparation. Toss to coat, cover and refrigerate for a couple of hours to get all the flavors in.
  

APPLES & VEGETABLES PREPARATION

• Peel, chop your apples and sweet potatoes into cubes. Rince and slice your Brussels sprouts in two. Thinly slice your shallots. Place everything into another mixing bowl.
  
• Pour the Tuscan oil and citrus balsamic on top of the veggies and apples. Add Salt and Pepper. Toss to coat.
• Place half of the sliced bacon at the bottom of your Flexipan®. Pour your seasoned vegetables and apples on top. Set the chicken along with the marinade on top. Sprinkle remaining half bacon over. Cover with your bonMAT™. This will allow for the chicken not dry with the heat of the oven
  

BAKE!

• Bake for 30 minutes at 450F/235C. Keep the bonMAT™ on for the first 20min and remove it carefully with your oven clothe. (Every oven heats differently, monitor your chicken from 25min). Use the Digital Thermometer to ensure the chicken is cooked through at 165°F/75C.
  
• Once your Sweet Potatoes Sweet Potato and Apple Balsamic Chicken is out of the oven, let it sit for 10 minutes, Then, Serve and Enjoy! Bon appétit!