Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2000


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Split potatoes open with fork, and fluff pulp. Spoon chicken mixture evenly over potatoes; sprinkle with 1/4 teaspoon paprika.

Nutrition Facts

390 calories; calories from fat 17%; fat 7.4g; saturated fat 4.2g; mono fat 1.9g; poly fat 0.7g; protein 31.6g; carbohydrates 50.3g; fiber 4.7g; cholesterol 67mg; iron 3.6mg; sodium 904mg; calcium 201mg.