Buffalo chicken tenders and blue cheese potatoes
- Number of Servings: 4
Ingredients
4 baking potatoes3 T of EVOOsalt and pepper1/4- 1/2 cup milk1/2 c blue cheese crumbles5 green onionssalt and pepper2 pounds chicken cut into bite sized pieces3 large cloves of garlic1/4 cup hot sauce4 T buttercarrot and celery stickssour cream
Preheat oven to 400 degrees. Plave potatoes on a baking sheet and drizzle with EVOO. Prick them with a fork and sprinkle with salt fir 40 minutes or until cooked through and tender.
remove tender potatoes from oven and cut in half lenghtwise and careflly scoop out flesh preserving the intefrity of the skin. Place the flesh in a bowl and with milk adding a lttle bit at a time. Add in blue cheese and season with salt and pepper. With a masher, mash it all together. Refill potato skins and return them to the oven- about 5 minutes.
Preheat large skillet over medium high heat with 3 turns of the pan of EVOO about 3 tablespoons. Add chicken, salt and pepper and garlic and cook 5-6 minutes.
Remove from the heat, add hot sauce and butter to the skillet. Toss to coat the chicken and melt the butter.
To serve place 2 potato skins on each serving plate and top with some of the buffalo chicken mixture. Serve with a dollop of sour cream
Number of Servings: 4
Recipe submitted by SparkPeople user KIMBERAKA.
remove tender potatoes from oven and cut in half lenghtwise and careflly scoop out flesh preserving the intefrity of the skin. Place the flesh in a bowl and with milk adding a lttle bit at a time. Add in blue cheese and season with salt and pepper. With a masher, mash it all together. Refill potato skins and return them to the oven- about 5 minutes.
Preheat large skillet over medium high heat with 3 turns of the pan of EVOO about 3 tablespoons. Add chicken, salt and pepper and garlic and cook 5-6 minutes.
Remove from the heat, add hot sauce and butter to the skillet. Toss to coat the chicken and melt the butter.
To serve place 2 potato skins on each serving plate and top with some of the buffalo chicken mixture. Serve with a dollop of sour cream
Number of Servings: 4
Recipe submitted by SparkPeople user KIMBERAKA.
Nutritional Info Amount Per Serving
- Calories: 609.1
- Total Fat: 30.1 g
- Cholesterol: 70.8 mg
- Sodium: 323.3 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 6.7 g
- Protein: 21.1 g
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