You are here

Chicken And Vegetable Topped Potatoes

Microwave.Lady's picture
Ingredients
  Baking potatoes 4 Medium
  Frozen artichoke hearts 9 Ounce (1 package)
  Onion 1 Small, thinly sliced
  Green pepper 1 Medium, cut into chunks
  Reconstituted natural butter flavored mix 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Dried marjoram leaves 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Boneless chicken breast 12 Ounce, skin removed, cut into 1/2 inch cubes (1 whole)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Tomato 1 Medium, seeded and chopped
  Cornstarch 2 Teaspoon
  Low sodium chicken broth 1⁄2 Cup (8 tbs) (ready to serve)
  Shredded low moisture part skim mozzarella cheese 1⁄2 Cup (8 tbs)
Directions

Arrange pierced potatoes in circular pattern on paper towel in oven.
Microwave at High for 10 to 14 minutes, or until tender, turning potatoes over and rearranging after half the time.
Wrap in foil.
Set aside.
Unwrap artichoke hearts and place on plate.
Microwave at High for 4 minutes, or until defrosted.
Break apart and place in 2-quart casserole.
Stir in onion, green pepper, butter-flavored mix, Worcestershire sauce, thyme, marjoram and salt.
Cover.
Microwave at High for 5 to 7 minutes, or until vegetables are tender.
Add chicken, mushrooms and tomato.
Mix well.
Blend cornstarch and broth.
Add to chicken mixture.
Microwave at High for 6 to 13 minutes longer, or until chicken is no longer pink and mixture thickens, stirring 2 or 3 times.
Cut each potato in half lengthwise.
Place 2 halves on each plate.
Serve chicken and mozzarella cheese over potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Dry Curry
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

Rate It

Your rating: None
4.094445
Average: 4.1 (18 votes)