Chicken-Cheese Stuffed Potatoes
Chicken-Cheese Stuffed Potatoes is an moderately easy dinner. Made with 2 large baking potatoes (about 6 inches long each), baked, 4 tbsp. butter or margarine, 2 large whole chicken breasts, deboned and skinned, 3/4 tsp. dried italian herb seasoning leaves and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Heat oven to 350Β°.
Cut each baked potato lengthwise into halves; scoop out centers, leaving 1/2-inch border.
Reserve pulp for another use.
Brush halves with 2 tablespoons of the butter. Arrange potatoes on cookie sheet and place in preheated oven. Bake until shells are hot, 5 to 7 minutes.
While potatoes are baking, cut chicken breasts in halves.
Flatten each half by pounding between 2 pieces of waxed paper.
Melt remaining 2 tablespoons butter in a large skillet over medium heat; add chicken, herbs, salt and pepper.
Cook until chicken is golden, 3 to 4 minutes on each side.
Cut chicken into 1/2-inch strips. Sprinkle 1 tablespoon of the cheese into each potato half; top each with 1/4 of the chicken and 1 tablespoon cheese.
Bake until cheese melts, about 5 minutes longer.
Serve hot.
π· Perfect Pairings
Complete your meal with these
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