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Receta Chicken Parmiagiana Spud (Stuffed Baked Potatoes)
by Global Cookbook

Chicken Parmiagiana Spud (Stuffed Baked Potatoes)
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Ingredientes

  • 4 x Idaho potatoes, baked
  • 1 Tbsp. Extra virgin olive oil
  • 1/2 c. Onion, minced
  • 1 x Garlic clove, mashed
  • 28 ounce Canned tomatoes in puree, coarsely minced
  • 1/2 c. Water
  • 1 Tbsp. Sugar
  • 1 tsp Oregano
  • 3 c. Chicken, skinless light meat, cooked and diced
  • 2 Tbsp. Parmesan cheese, grated
  • 1 x 4 ounces par skim lowfat milk mozzarella cheese, sliced

Direcciones

  1. In a large skillet, heat extra virgin olive oil over medium heat; saute/fry onion and garlic till onions are transparent. Add in tomatoes and puree, water, sugar and oregano; cook 20 min. Add in chicken, cook 5 min longer. Spoon topping over each blossomed potato. Sprinkle with Parmesan cheese. Place 1 slice mozzarella cheese over each potato.
  2. Place under pre-heated broiler till cheese melts and browns slightly. Serve immediately. Cooking time includes the time it takes to bake the potatoes. EACH 351 cals, 11g fat (28% cff) Serve with a mixed green salad and fruit for dessert.