BROCCOLI CHEDDAR STUFFED BAKED POTATO WITH CHICKEN
This broccoli cheddar stuffed baked potatoes with chicken is a cheesy, melty, comforting dinner. Great make ahead and reheat meal too!
Provided by Natalie
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat your oven to 425 degrees with the oven rack in the middle. Line a baking sheet with parchment paper.
- Rub the potato with 1 tablespoon olive oil until it is well coated and sprinkle the skin with 1 tablespoon salt. Place the potatoes on the parchment lined baking sheet. Roast the potatoes whole (don't poke any holes in it) until it is soft when you squeeze it with your hand. The baking time will depend on the size of your potato, but usually 45 minutes - 1 hour.
- While the baked potatoes are baking, make the broccoli, cheddar and chicken filling. Preheat a large skillet over medium high heat. Add the olive oil, then the chopped chicken breast. Season with salt and pepper. Cook about 4 minutes, flipping half way thru, until starting to turn golden brown. Then add in the broccoli and onion. Season again with salt and pepper. Cook about 8-10 more minutes, until the chicken is cooked thru, and the broccoli and onion are softened. Add in the garlic and cook 30 seconds until fragrant. Remove the pan from heat and set aside.
- When you take the baked potatoes out of the oven, drop each one onto the counter or cutting board from 10" up. By dropping it, you loosen the inside of the potato so it is light and fluffy inside when you cut into it.
- Cut a slit down the length of the baked potato, pinch the edges together to make the opening bigger, and scoop out the potato from the skin. Transfer the potato to a large bowl. Season with salt and pepper, and add butter and sour cream. Mash with a potato masher. Then fold in the broccoli chicken mixture and 1-1/2 cups of the shredded cheddar cheese. Taste for seasoning, and add more salt/pepper/butter/sour cream/cheese if desired.
- Scoop the potato mixture back into the potato skins, then transfer them back to the parchment lined baking sheet. Top the potatoes with the remaining 1/4 cup shredded cheddar cheese, and return to the oven for another 5-10 minutes, until the cheese is melted and bubbling. Serve warm.
Nutrition Facts : Calories 858 kcal, Fat 65.6 g, Carbohydrate 44 g, Fiber 4.1 g, Protein 27.9 g, ServingSize 1 serving
BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS
I've taken the classic flavors of broccoli Cheddar soup and transformed them into a filling for baked chicken breasts. But feel free to grab whatever cheese, herbs and spices you've got and use those instead. This recipe would also work great with cauliflower and/or any type of cheese that has a decent melt factor. Firmer cheeses like Parmesan and Gruyère would be welcome additions, but I'd steer clear of anything that's extra-soft (think Brie or mascarpone) because we want the filling to stay intact.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
- Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
- Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
- Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
- Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
- Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
- Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
- Remove the chicken breasts from the oven and serve.
STUFFED POTATOES WITH CHICKEN AND BROCCOLI SAUCE
These stuffed potatoes with chicken and broccoli sauce are a creamy and decadently savory meal prepared with just a few simple ingredients!
Provided by Ingrid Beer
Categories Entree
Time 1h20m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat your oven to 400°.
- Place your potatoes into a large bowl, and prick each potato a few times with a fork; drizzle a little oil over them (about 1 tablespoon worth), plus add a sprinkle of salt and pepper, and place the potatoes directly onto the rack in the oven; bake the potatoes for about 50 to 60 minutes, or until tender when pierced with a paring knife.
- While the potatoes bake, place a medium-size sauce pan over medium heat; add in the butter, and once it begins to melt, add in the garlic, and stir to combine.
- Once all of the butter is melted and the garlic is aromatic, sprinkle in the flour and stir, and cook the roux for about 1 minute to cook out the raw flour taste.
- Next, pour the milk into the roux mixture, whisking the whole time to avoid any lumps from forming; allow the milk mixture to come to a gentle simmer, and then simmer for a few minutes, whisking occasionally, until the mixture thickens and becomes creamy and smooth.
- Turn off the heat and add in 1 teaspoon of salt, 1/4 teaspoon of black pepper, the Italian seasoning, and the grated parmesan, and whisk to combine and blend until smooth.
- Add in the diced chicken breasts and the chopped broccoli florets, and stir to incorporate.
- Once the potatoes are baked, allow them to cool just enough so you can handle them; slice them length-wise to open them up (do not cut all the way through, just enough to reveal the flesh inside, about 3/4 of the way through), and squeeze to bring out some of the potato flesh to the surface; fluff with a fork, and sprinkle in a tiny bit of salt and pepper.
- To serve, ladle or spoon into the cavity of the potato a generous amount of the creamy chicken and broccoli sauce, and top with some of the grated cheese and a sprinkle of the bacon, if desired.
Nutrition Facts : Calories 612 calories (per stuffed potato)
CREAMY CHICKEN BROCCOLI STUFFED POTATO
Looking for a potato dish that's actually a main? Look no further. These taters have chicken breast, chopped broccoli and melty cheese baked right in!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Heat dressing in large skillet on medium-high heat. Add chicken; cook 8 minutes or until chicken is cooked through, stirring occasionally.
- Add broccoli; cook and stir until tender.
- Stir in VELVEETA. Reduce heat to low; cook until VELVEETA is completely melted, stirring frequently. Spoon over hot potatoes.
Nutrition Facts : Calories 430, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 770 mg, Carbohydrate 51 g, Fiber 6 g, Sugar 8 g, Protein 29 g
BROCCOLI STUFFED BAKED POTATOES
Steps:
- Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika
BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM
Steps:
- Preheat oven to 450 degrees F.
- Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
- Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
- In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
- To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
- Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.
Nutrition Facts : Calories 180 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 380 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 8 grams
CREAMY BROCCOLI-STUFFED CHICKEN BREASTS
Say hello to these Creamy Broccoli-Stuffed Chicken Breasts! Bonus: These Creamy Broccoli-Stuffed Chicken Breasts can fit into your smart eating plan.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken to within 1/2 inch of edges; roll up starting at one short end of each.
- Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Top with paprika and cheese.
- Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI
Using the spice rub from the popular "Roast Sticky Chicken-Rotisserie Style" recipe found on this site, make a complete one-skillet roasted chicken breast dinner in less than an hour.
Provided by JOYOSITY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
- Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
- In the meantime, toss potatoes with the rest of the spice mix.
- Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
- Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
- While the chicken and potatoes are roasting, salt the broccoli florets lightly.
- Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 50.2 g, Cholesterol 96.7 mg, Fat 14.6 g, Fiber 9.9 g, Protein 39.6 g, SaturatedFat 6 g, Sodium 1196.3 mg, Sugar 6.2 g
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- Preheat the oven to 350°F. Grease a 10-inch square baking dish with butter or cooking spray. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 10-15 minutes. Drain the potatoes and then transfer them back to the hot pot.
- While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. It should still be a little bit crisp. Drain any liquid from the broccoli. Cook the bacon, chop or crumble and set aside.
- Place the pot with the potatoes back over the warm (but turned off) burner, if you have a gas stove turn the heat to the lowest possible setting. (This will help evaporate any water left in the pan and keep the mashed potatoes nice and fluffy.) Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
- Add the cooked broccoli, the chicken, the bacon, and 1 cup of cheese to the pot. Stir to mix throughout and then transfer to the prepared baking dish. Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Enjoy!
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- Preheat oven to 450F (230C). Line a rimmed baking sheet with foil and spray with cooking spray.
- Scrub the outside of the potatoes until they are clean, and prick each potato with a fork a few times to allow steam to escape during cooking.
- Place potatoes on a microwave-safe plate and microwave 2 at a time for approximately 5-10 minutes, or until tender. Let cool for 5 minutes.
- Meanwhile, in a large bowl, stir together chicken, sour cream, broccoli, 1 cup of the cheese, garlic powder, onion powder, salt, and pepper.
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