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Chicken Parmigiana Spud (Stuffed Baked Potatoes)

Chicken Parmigiana Spud (Stuffed Baked Potatoes) is a chicken recipe made with Idaho Potatoes, Olive Oil, Onion, Garlic, and Canned Tomatoes In Puree. It takes about 10 min and serves 4. Keep it handy for the next time you cook it.

Ingredients

• 4
• 1 tbsp
• 1/2 cup
• 1
• 28 oz
• 1/2 cup
• 1 tbsp
• 1 tsp
• 3 cup
• 2 tbsp
• 1

Method (preview)

1. 1

   In a large skillet, heat olive oil over medium heat; saute onion and garlic until onions are transparent.

2. 2

   Add tomatoes and puree, water, sugar and oregano; cook 20 minutes.

3. 3

   Add chicken, cook 5 minutes longer.

4. 4

   Spoon topping over each blossomed potato.

5. 5

   Sprinkle with Parmesan cheese.

6. 6

   Place 1 slice mozzarella cheese over each potato.

7. 7

   Place under pre-heated broiler until cheese melts and browns slightly.

8. 8

   Serve immediately.

9. 9

   Cooking time includes the time it takes to bake the potatoes.

10. 10

    EACH 351 cals, 11g fat (28% cff) Serve with a mixed green salad and fruit for dessert.