Chelsea Lords

Move the oven rack to the upper center position. Turn the broiler to high and let it fully preheat. In a shallow bowl, mix flour, Parmesan, salt, pepper, paprika, and garlic powder. Cut each chicken breast into 3 pieces. Place between two sheets of plastic wrap and pound to about 1/4-inch thick. Rub both sides with 1 tablespoon olive oil total. Coat each piece evenly in the flour mixture. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Preheat oven to 350°F (175°C). Spray an 8×8-inch pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal. Melt butter in a light-colored, wide saucepan over medium-high heat. Once melted, reduce to medium and stir constantly with a silicone spatula. Butter will bubble and foam. When it smells nutty and you see light-brown specks under the foam, quickly remove from heat and pour butter into a bowl, scraping all the bits from the pan. Let it cool for 5 minutes.

Peel the sweet potatoes and slice into 1/2-inch rounds. Coat a 9×13-inch ceramic baking dish with cooking spray (avoid metal pans; they can add a slight metallic flavor). Add the potato slices, sprinkle with salt, and toss to coat. Preheat the oven to 375°F. In a medium pot over medium heat, add the butter, brown sugar, maple syrup, cinnamon, nutmeg, ginger, and cloves. Cook, whisking occasionally, until the butter melts. Stop stirring and bring to a gentle boil. Boil for 2 minutes without stirring.