Spicy
Chicken Stuffed Potatoes Recipe
From Robert Ferguson's DietFREELife Clinic
Printer
Friendly »
This lean and satisfying recipe takes little time to prepare and makes for a GREAT post-workout meal. Delicious to the taste and an on-the-go family favorite. Take your fist-size potato and that skinless, boneless chicken breasts and put your "chef skills" to the test.
Ingredients:
- 4 baking potatoes (about 1-1/2 pounds)
- 4
skinless, boneless chicken breasts (about 12 ounces), cut into
bite-sized pieces
- 2
TBSP 100% whole wheat or soy flour
- 2
TBSP paprika
- 3/4
tsp salt
- 1/4
tsp ground red pepper
- 1
TBSP Smart Balance buttery spread or grape seed oil
- 1/2
cup coarsely chopped onion
- 1
(8-ounce) package pre-sliced mushrooms
- 2
garlic cloves, minced
- 1/2
cup fat-free, low-sodium chicken or vegetable broth
- 2
TBSP chopped fresh parsley
Method:
Pierce potatoes with a fork; arrange in a circle on paper towels
in microwave oven. Microwave at high 16 minutes or until done, rearranging
potatoes after 8 minutes. Let stand 5 minutes. Potatoes can be baked
if preferred.
Combine
chicken, flour, paprika, salt, and pepper in a large zip-top plastic
bag; seal and shake to coat. Melt butter or heat grape seed
oil in a large nonstick skillet over medium-high heat. Add chicken
mixture, onion, mushrooms, and garlic; sauté 5 minutes. Add
broth; bring to a boil. Cook 6 minutes or until chicken is done
and the sauce thickens, stirring frequently. Remove from heat.
Split
potatoes open with fork; fluff pulp. Divide chicken mixture evenly
over potatoes; sprinkle with parsley. Serve with a serving of Slow Carbs (cup of vegetables
or mixed greens).
Serves: 4 (serving size: 1 potato and 1/2 cup chicken mixture).
Approximate
nutritional analysis per serving: 311 calories (22.9 grams
of protein, 36.3 grams of carbohydrates, 4 grams of fat, 3.4 grams
of fiber).
