Chicken And Cheese Stuffed Sweet Potatoes Food
CHICKEN-STUFFED SWEET POTATOES
Baked Chicken-Stuffed Sweet Potatoes with mozzarella and spring onions, a healthy Fall appetizer that can be enjoyed all year round. Super simple to make, these stuffed sweet potatoes can also be served as a meal on their own. Top them with a dollop of sour cream or Greek yogurt, and you get one delicious dish.
Provided by Daniela Apostol
Categories Appetizer
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
- Pierce the sweet potatoes and place them on a large baking tray.
- In a bowl, add the chicken breasts, oil, garlic, paprika, salt and pepper, and mix well to coat.
- Place the chicken breasts onto an oven-proof dish and transfer to the baking tray to bake at the same time as the sweet potatoes.
- After 25-30 minutes check if the chicken is done, depending on the size of the sweet potatoes, they may take longer to cook.
- If the chicken is ready, remove from the oven and shred using 2 forks.
- Chop the spring onions, add the mozzarella and mix everything with the shredded chicken.
- When the sweet potatoes are tender, cut them in half horizontally, but not all the way through, and stuff with the chicken mixture.
- Return to the oven for 5-10 minutes so the cheese can melt.
- Serve with a dollop of sour cream or Greek yogurt, or just on their own.
Nutrition Facts : Calories 317 kcal, Carbohydrate 28 g, Protein 29 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 83 mg, Sodium 437 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
BBQ CHICKEN STUFFED SWEET POTATOES RECIPE
Steps:
- Gather the ingredients.
- In a medium bowl, combine the shredded chicken, barbecue sauce, and diced onions until well mixed.
- Place the baked potatoes on a foil-lined baking sheet. Slice the baked potatoes down the center and use a fork to mash them slightly.
- Add 1/2 tablespoon butter to each potato.
- Top with the barbecue chicken mixture.
- Top with shredded mozzarella cheese.
- Broil on high until the cheese is melted and bubbling, about 2 to 3 minutes.
- Garnish with cilantro and serve hot.
Nutrition Facts : Calories 408 kcal, Carbohydrate 43 g, Cholesterol 89 mg, Fiber 5 g, Protein 30 g, SaturatedFat 7 g, Sodium 650 mg, Sugar 21 g, Fat 13 g, UnsaturatedFat 0 g
CHEDDAR-STUFFED CHICKEN BREASTS
Salsa and cilantro give these melt-in-your-mouth roll-ups a southwestern flair.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and pepper.
- Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush butter over chicken rolls. Place chicken, seam sides down, in pan.
- Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.
Nutrition Facts : ServingSize 1 Serving
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