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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Reviews 7Calories 437 per servingCategory Main Course
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- Heat oil in a large non-stick skillet over medium-high heat. Add shallot, chicken, oregano and salt and cook, breaking up with a wooden spoon until the chicken is no longer pink. Add spinach and marinara and cook, stirring until the spinach is wilted, the chicken is cooked through and the mixture is bubbling hot. Stir in 3/4 cup cheese and 1/4 cup basil.
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