Chicken Parmiagiana Spud (stuffed Baked Potatoes)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Potatoes, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Idaho potatoes, baked | |
| 1 | T | Olive oil |
| 1/2 | c | Onion, chopped |
| 1 | Garlic clove, mashed | |
| 28 | oz | Canned tomatoes in puree |
| coarsely chopped | ||
| 1/2 | c | Water |
| 1 | T | Sugar |
| 1 | t | Oregano |
| 3 | c | Chicken, skinless light |
| meat cooked and diced | ||
| 2 | T | Parmesan cheese, grated |
| 1 | 4 ounces par skim milk | |
| mozzarella cheese sliced |
INSTRUCTIONS
In a large skillet, heat olive oil over medium heat; saute onion and garlic until onions are transparent. Add tomatoes and puree, water, sugar and oregano; cook 20 minutes. Add chicken, cook 5 minutes longer. Spoon topping over each blossomed potato. Sprinkle with Parmesan cheese. Place 1 slice mozzarella cheese over each potato. Place under pre-heated broiler until 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. >kitpath@earthlink.net 12.98 Recipe by: The Idaho Potato Commission Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 24, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 345
Calories From Fat: 126
Total Fat: 14.2g
Cholesterol: 102.5mg
Sodium: 650.8mg
Potassium: 666.4mg
Carbohydrates: 14.5g
Fiber: 2.5g
Sugar: 9.2g
Protein: 39.8g