This chicken was super easy even thought it looks really fancy, and it was really tasty. I found the recipe here: http://www.delish.com/cooking/recipe-ideas/recipes/a45906/boursin-stuffed-chicken-recipe/. A note on the rainbow carrots, the orange are the normal ones, the yellow are a little more mild of a flavor than the orange, and the purple have a little bit of a peppery kind of flavor hint. In general, if you like carrots, you will like rainbow carrots and they look pretty when you are making a dish for other people.
Start by preheating your oven to 400 degrees. Then pound out your first chicken breast till it is about 1/4″ thin. Salt and pepper both sides. Add about 1 oz of herbed goat cheese (I used garlic and herb goat cheese) toward one end of the chicken, and sprinkle some shredded mozzarella cheese on top of the goat cheese. Roll the chicken, then wrap in 1 or 2 pieces of prosciutto (depending on the size of the chicken breast, we had 1 really big one that needed 2, but normal sized ones just need a single slice). Once it is rolled up in the prosciutto, set in a baking dish seam side down so it does not unroll. Repeat for all other chicken breasts (recipe works well with 4 chicken breasts in a 9×9 dish). Bake for 30-35 minutes or till the chicken is done and the juices run clear.
While that is cooking, peel and slice your carrots. Toss them with some oil, then spread out on a baking sheet. Sprinkle salt and pepper over the top. Add them to the bottom shelf of your oven for the last 15-20 minutes, but keep an eye on them so they don’t burn.
Once all that is in, wash your sweet potato, wrap in a paper towel, then place in the microwave bag thing and place in the microwave. When there is about 10 minutes left (or 7 if it is smaller in size), start the baked sweet potato.
Everything should finish at about the same time. As it all finishes, take it out of the oven or microwave. It will all stay hot for a bit, so if the carrots come out early or need a little more time, don’t stress. Serve up the chicken, with the carrots and sweet potato as the sides. For the sweet potato, cut a slit down the middle, then squeeze in the sides to fluff it up. Top with butter and brown sugar. Enjoy!