Chicken With Buffalo Sauce And Blue Cheese Dip With Roasted Sweet Potatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cheese blue crumbled
• 4 stalks celery cut into 4-inch pieces, optional
• 2 tablespoons chili oil hot
• 2 teaspoons chili powder 
• 1 large eggplant 
• 2 teaspoons salt 
• 6  chicken breast halves boneless skinless
• 0.5 cup cup heavy whipping cream sour
• 2 large sweet potatoes peeled cut into wedges

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
2. In a small bowl, combine salt, chili powder and black pepper.
3. Pat chicken dry.
4. Brush chicken all over with chili oil.
5. Sprinkle salt mixture all over chicken and transfer chicken to prepared baking sheet. Roast 25 minutes, until cooked through.
6. Arrange sweet potatoes and eggplant on a separate baking sheet. Spray with cooking spray and season with salt and black pepper. Roast 25 to 30 minutes, until tender.
7. In a small bowl, combine sour cream and blue cheese.
8. Serve dip with 4 of the chicken breast halves (reserve 2 chicken breast halves for another meal) and sweet potatoes on the side.
9. Serve with celery, if desired. Reserve eggplant for another meal.