French onion stuffed potatoes

Ingredients

• 1 pound Chicken Breast (thinly sliced)
• 0.25 cup All-Purpose Flour (for dredging the chicken)
• 2 tablespoons Unsalted Butter (quarter stick, cut into cubes)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 teaspoon Chicken Bouillon (granulated or cube, dissolved in water)
• 1 cup Water (cold, for deglazing)
• 16 ounce French Onion Dip (Dean's or similar brand)
• 8 ounce Broccoli Florets (frozen bag, thawed in microwave)
• 4 ounce Shredded Mozzarella Cheese (about 1 cup, loosely packed)
• 4 pieces Russet Potatoes (medium size, scrubbed)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the potatoes.

   Time: PT10M

   Temperature: 400°F

2. Bake the Potatoes

   Scrub the russet potatoes, pat dry, and pierce each several times with a fork. Arrange on a baking sheet and bake for 45‑60 minutes, until the skins are crisp and a fork slides easily into the center.

   Time: PT55M

   Temperature: 400°F

3. Slice and Dredge Chicken

   While the potatoes bake, thinly slice the chicken breast into strips. Season with salt and pepper, then lightly coat each piece in the measured flour.

   Time: PT5M

4. Brown the Chicken

   Heat the butter and olive oil in the Cuisinart or skillet over medium heat. Add the floured chicken strips and cook 3‑4 minutes per side, just until lightly browned.

   Time: PT8M

5. Deglaze and Add Bouillon

   Add ¼ cup cold water and the teaspoon of chicken bouillon to the pan. Reduce heat to low and stir, scraping up the browned bits from the bottom.

   Time: PT3M

6. Incorporate French Onion Dip

   Stir the 16‑ounce French onion dip into the pan until fully blended. Bring the mixture to a gentle simmer.

   Time: PT5M

7. Simmer Chicken in Dip

   Return the browned chicken pieces to the pan, cover, and let simmer on low for 10 minutes, or until the chicken is cooked through.

   Time: PT10M

8. Steam Broccoli

   Place the frozen broccoli florets in a microwave‑safe bowl, add a tablespoon of water, cover loosely, and microwave on high for 3‑4 minutes until bright green and tender.

   Time: PT4M

9. Combine Filling

   Remove the chicken from the dip, shred or chop it into bite‑size pieces. In a mixing bowl, combine the shredded chicken, steamed broccoli, and shredded mozzarella. Mix gently until evenly distributed.

   Time: PT5M

10. Prepare Potato Cavities

    When the baked potatoes are done, remove them from the oven and let cool for 5 minutes. Slice each potato lengthwise, gently scoop out a small amount of flesh to create a well for the filling.

    Time: PT5M

11. Stuff and Finish Baking

    Spoon the chicken‑broccoli‑mozzarella mixture into each potato cavity, topping with a little extra mozzarella if desired. Return the potatoes to the oven and bake for 5‑7 minutes, until the cheese melts and the tops turn golden brown.

    Time: PT6M

    Temperature: 400°F

12. Rest and Serve

    Remove the stuffed potatoes from the oven, let rest for 2 minutes, then serve hot.

    Time: PT2M

Nutrition Facts

Calories

852

Protein

34 g

Carbohydrates

73 g

Fat

35 g

Fiber

3 g