To start off with, a disclaimer...I used boneless, skinless chicken breasts and boiled then shreaded them. Having said that, WOW was this dry! I don't know what we could have done (maybe add some apple juice?) that wouldn't interfear with the flavors, but I don't think I'll be making this again...unless I decide to doctor it up...
Apple and Chicken Hash
Here's an excellent use for leftover baked potatoes. This classic autumn skillet supper is elevated with the addition of apples. Use firm-fleshed varieties, such as Goldrush, Granny Smith, or Winesap; they will soften as they cook without breaking up entirely.
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- Calories: 226
- Calories from fat: 22%
- Fat: 5.6g
- Saturated fat: 1.1g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.8g
- Protein: 18.1g
- Carbohydrate: 26.3g
- Fiber: 2.9g
- Cholesterol: 45mg
- Iron: 1mg
- Sodium: 483mg
- Calcium: 24mg
- 1 tablespoon olive oil, divided
- 1 cup chopped onion
- 2 medium, tart cooking apples, peeled, cored, and finely chopped (about 3 cups)
- 2 cups peeled, cubed baked potato (about 1 large)
- 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
- 1 teaspoon chopped fresh sage
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and apples; sauté 7 minutes or until mixture begins to brown. Spoon into a large bowl. Add potato and next 5 ingredients (through paprika); toss well to combine.
- Heat remaining 1 1/2 teaspoons oil in pan over medium heat. Add apple mixture, and pat into an even layer in pan. Cook, without stirring, for 2 minutes. Stir gently; cook an additional 2 minutes or until potato begins to brown. Serve immediately.
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