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Cheesy Chicken-and-Broccoli-Topped Potatoes

Yield 4 servings (serving size: 1 potato and about 1/2 cup topping)

Ingredients

  • 4 baking potatoes (about 1 1/2 pounds)
  • 3/4 pound skinned, boned 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 freshly ground black pepper
  • 1 tablespoon butter or stick margarine
  • 2 cups small broccoli florets
  • 2/3 cup fat-free, less-sodium chicken broth
  • 1 cup (4 ounces) diced light processed cheese (such as Velveeta Light)

Nutrition Information

  • calories 390
  • caloriesfromfat 17 %
  • fat 7.4 g
  • satfat 4.2 g
  • monofat 1.9 g
  • polyfat 0.7 g
  • protein 31.6 g
  • carbohydrate 50.3 g
  • fiber 4.7 g
  • cholesterol 67 mg
  • iron 3.6 mg
  • sodium 904 mg
  • calcium 201 mg

How to Make It

  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.