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Name: Chicken Parmiagiana Spud (Stuffed Baked Potatoes)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb olive oil; 1/2 c Onion chopped; 2 tb Parmesan cheese grated; 1/2 c Water; 3 c Chicken; skinless light; 1 Garlic clove; mashed; 1 ts Oregano; 28 oz Canned tomatoes in puree;; 1 tb Sugar; 1 4 ounces par skim milk; 4 Idaho potatoes; baked

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INGREDIENTS

1 tb olive oil
1/2 c Onion ; chopped
2 tb Parmesan cheese ; grated
1/2 c Water
3 c Chicken; skinless light
1 Garlic clove; mashed
1 ts Oregano
28 oz Canned tomatoes in puree;
1 tb Sugar
1 4 ounces par skim milk
4 Idaho potatoes; baked

INSTRUCTIONS

In a large skillet, heat olive oil over medium heat; saute onion and garlic until onions are transparent. Add tomatoes and puree, water, sugar and oregano; cook 20 minutes. Add chicken, cook 5 minutes longer. Spoon topping over each blossomed potato. Sprinkle with Parmesan cheese. Place 1 slice mozzarella cheese over each potato. Place under pre-heated broiler until cheese melts and browns slightly. Serve immediately. Cooking time includes the time it takes to bake the potatoes. EACH 351 cals, 11g fat (28% cff) Serve with a mixed green salad and fruit for dessert. >kitpath@earthlink.net 12.98 Recipe by: The Idaho Potato Commission Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 24, 1998,

NOTES

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Chicken Parmiagiana Spud (Stuffed Baked Potatoes)

1 tb olive oil
1/2 c Onion chopped
2 tb Parmesan cheese grated
1/2 c Water
3 c Chicken; skinless light
1 Garlic clove; mashed
1 ts Oregano
28 oz Canned tomatoes in puree;
1 tb Sugar
1 4 ounces par skim milk
4 Idaho potatoes; baked

In a large skillet, heat olive oil over medium heat; saute onion and  garlic until onions are transparent. Add tomatoes and puree, water,  sugar and oregano; cook 20 minutes. Add chicken, cook 5 minutes  longer. Spoon topping over each blossomed potato. Sprinkle with  Parmesan cheese. Place 1 slice mozzarella cheese over each potato.  Place under pre-heated broiler until cheese melts and browns  slightly. Serve immediately. Cooking time includes the time it takes  to bake the potatoes. EACH 351 cals, 11g fat (28% cff) Serve with a  mixed green salad and fruit for dessert.    >kitpath@earthlink.net 12.98    Recipe by: The Idaho Potato Commission    Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 24, 1998,

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Nutrition

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Serving Size: 1 Serving (229g)
Recipe Makes: 4 servings

Calories: 49
Calories from Fat: 10 (20%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 0.7mg		0 %
Sodium 12.6mg		0 %
Potassium 10.7mg		0 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 9.8g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 49

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