Name: Chicken & Baked Potato
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 medium sized russet potatoes, scrubbed clean; 2 Grilled Chicken Breasts; ½ cup Fat Free Sour Cream; 1 cup Dennis' Black Bean and Corn Salsa; 1 tbsp Parsley flakes; 2 tbsp Course Sea Salt; 2 tbsp Olive Oil

AuthorChef Dennis

DifficultyBeginner

Baked Potato with Chicken and Black Bean and Corn Salsa

Yields1 Serving

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

2 medium sized russet potatoes, scrubbed clean

2 Grilled Chicken BreastsYou can also use precooked chicken breast slices, diced, or use a rotisserie chicken from the store's deli

½ cup Fat Free Sour Cream

1 cup Dennis' Black Bean and Corn Salsa

1 tbsp Parsley flakes

2 tbsp Course Sea Salt

2 tbsp Olive Oil

Baked Potatoes

- Set the oven to 425 degrees
- Coat each potato with 1 tbsp of olive oil and sprinkle each with 1 tbsp of the sea salt
- Prick each potato a few times with a fork to allow the steam to vent while cooking
- Bake for 25 minutes then turn the potatoes over and bake for another 25 minutes or so. The potatoes are finished when a fork goes into the potato like butter. Insert the fork into a few areas of the potato to make sure it is cooked through.
- While the oven is the best way to bake a potato, you can also use the microwave to speed up the cooking process.

Assembly

- Insert a knife into the potato on one end and cut into it the length of the potato.

- Make 2 - 3 cross-cuts with the knife and then squeeze the potato open and spread it out a bit on the plate. Add butter to the potato if you like.

- Lay the sliced/diced chicken neatly down the length of the potato.

- Spoon Dennis' Black Bean and Corn Salsa over the chicken.

- Add 2 tbsp of sour cream in a dollop in the middle.

- Sprinkle 1 tbsp of the parsley flakes on top.

You're good to go - enjoy!

CategoryChicken, Entrees

Ingredients