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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 oz part skim lowfat milk mozzarella cheese sliced
Direcciones
- 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. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 564g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 243 | 44% |
| Total Fat 27.22g | 34% |
| Saturated Fat 9.07g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 594mg | 25% |
| Potassium 1334mg | 38% |
| Total Carbs 41.94g | 11% |
| Dietary Fiber 5.9g | 20% |
| Sugars 10.24g | 7% |
| Protein 35.32g | 57% |
