Cheesy Chicken-And-Broccoli-Topped Potatoes |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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To Try. Ingredients:
4 baking potatoes (about 1 1/2 pounds) |
3/4 lb boneless skinless chicken breast, cut into bite-size pieces |
1 tablespoon all-purpose flour |
1 1/4 teaspoons paprika, divided |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon butter or 1 tablespoon margarine |
2 cups small broccoli florets |
2/3 cup reduced-sodium fat-free chicken broth |
1 cup diced light processed cheese (such as velveeta light) |
Directions:
1. 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.
2. While the potatoes cook, combine the chicken, flour, 1 teaspoon paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
3. Melt butter in a large nonstick skillet over medium-high heat. Add the chicken mixture and broccoli; sauté for 5 minutes. Add broth; bring to a boil, and cook for 3 minutes or until chicken is done. Add cheese, stirring just until melted.
4. Split potatoes open with fork, and fluff pulp. Spoon chicken mixture evenly over potatoes; sprinkle with 1/4 teaspoon paprika.
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