Honey, Lime Glazed Chicken Breast with Steamed Sweet Potato and Vanilla Yogurt Dressing, Round Hill

4 chicken breasts

Stuffing:
zest of two limes
1/2 cup scallions
2 tablespoons fresh thyme
1 tablespoon fresh oregano
1 tablespoon fresh marjoram
salt and pepper

Vanilla Dressing:
1 fresh vanilla bean
1 lemon juice
1 teaspoon red vinegar
1 tablespoon chipped chives
salt and pepper

Marinade:
1 cup honey
1/2 cup lime juice
2 tablespoons cumin
3 cloves garlic
2 bay leaves
2 tablespoons white Worcestershire sauce
salt and pepper

Garnish:
2 pounds sweet potatoes

Prepare the marinade. Combine all marinade ingredients. Soak chicken breasts in marinade, refrigerated, for several hours.

Peel and cut sweet potatoes with large knife and steam.

Prepare the vanilla dressing. Open the vanilla bean with a knife and remove seeds. Mix with yogurt, lemon, vinegar, salt, and pepper.

Prepare the stuffing. Mix all stuffing ingredients then insert stuffing between chicken skin and breast. Pan fry at medium heat and turn around a couple of times until thoroughly cooked.

Place the sweet potatoes, chicken and vanilla dressing on the plate.