chicken chests on yams
sheryl julian, boston globe, 2002

3 1 2 2 -	ea T T clv	chicken breast halves (skinless/boneless) dijon mustard lemon juice garlic, pressed salt/pepper to taste	cut the chicken into modest pieces and then marinate for an hour or two in the other ingredients
3	ea	sweet potatoes	clean and slice in 1/2 in slices, steam until tender, arrange in one layer in oiled casserole
1	ea	bosc pear	halve, destem, core, and slice thinly and arrange on top of the yams
-		rosemary
arrange the marinated chicken over the pears; sprinkle with rosemary roast for about 30 min at 425 deg F, until the chicken is done through