Sweet Potato Hash with Poached Egg and Pesto Chicken

In bowl, spread chicken breasts with pesto; cover and marinate in refrigerator for at least 4 hours or overnight.

Transfer chicken to greased grill over medium-high heat; cover and cook, turning once, for about 12 minutes or until no longer pink inside. Slice crosswise into 1/2-inch (1 cm) thick strips; set aside and keep warm.

Meanwhile, grill onion rings over medium-high heat, turning once, for about 8 minutes or until tender. Slice into strips. Place in large bowl.

Meanwhile, peel sweet potatoes; cut into 3/4-inch (2 cm) cubes. In large pot of boiling salted water, cook potatoes for about 5 minutes or just until tender. Drain.

Meanwhile, in saucepan of simmering water, poach eggs for about 4 minutes or until whites are set and yolks are still runny.

In large skillet, heat butter over medium-high heat; cook onions, sweet potatoes, salt and pepper, stirring often, for about 5 minutes or until lightly crisped.

Divide potato mixture among 4 warmed plates. Make well in centre of each; top with poached egg. Arrange chicken and goat cheese alongside.

Additional information :

Tip: If you don\'t have a grill or grill pan, roast or broil the chicken and onions.