Chicken and Vegetable Topped Potatoes
|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|
|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|
|Low sodium chicken broth||1⁄2 Cup (8 tbs) (ready to serve)|
|Shredded low moisture part skim mozzarella cheese||1⁄2 Cup (8 tbs)|
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.
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.
Microwave at High for 5 to 7 minutes, or until vegetables are tender.
Add chicken, mushrooms and tomato.
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.