4 1/4 pounds skinless, boneless chicken breast halves
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/2 teaspoon ground black pepper
4 sweet potatoes, peel, sweet cut into 2 inch chunks
Slice chicken into 4 pieces. Slice chicken into 3/4 inch strips. Place strips in a large bowl. Stir seasoning from chicken, garlic powder, salt, cayenne pepper, paprika and ground black pepper. Transfer chicken to 8 large ramekins (Pike, Russe or other sizes), and add enough water to cover.
Preheat oven to 350 degrees F (175 degrees C).
Rub chicken skin side down into a large bowl. Season with tomato paste. Place a portion of chicken into each ramekin.
Place chicken in prepared dish. Spread tomato sauce over chicken.
Rotate ramekins, dicing as necessary, to spread chicken. Place chicken over chicken and top with tomato mixture.
Bake uncovered at 350 degrees F (175 degrees C) over 1 1 hour, or until chicken is cooked through (bone will be golden).