| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 servings |
Ingredients
- 4 baking potatoes (Idaho)
- 4 slices turkey bacon, chopped and cooked until crisp
- 1 cup light sour cream
- 1/2 cup shredded Cheddar, plus more for garnish
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh chives, as optional garnish
- 1 pound boneless and skinless chicken strips
- 1 tablespoon Dijon mustard
- 1/2 cup grated Parmesan
- 2 teaspoons olive oil
- 1 (8-ounce) can tomato sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon hot sauce
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Bake potatoes for 1 hour, until tender. When cool enough to handle, cut each potato in half lengthwise, scoop out flesh, leaving a 1/4-inch shell and transfer flesh to a large bowl. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells and discard any remaining shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet (or refrigerate until ready to bake). Bake 20 minutes, until golden brown. If desired, top with chives before serving.
- To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through.
- Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 788 |
| Total Fat | 37 g |
| Saturated Fat | 14 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 115 mg |
| Sodium | 1787 mg |
Reviews
Very Yummy!
My 7-year-old son helped me make this meal (and all from this episode and we all loved it! Thank you, Robin!!
Unfortunately, I’m done. This is the 5th recipe I’ve tried from Robin and all of them have come out poorly. The flavor of the chicken was decent, but I had the same problem as other reviewers in that everything coating the chicken stayed in the pan (I even used a non-stick skillet and some spray). I used freshly grated Parmesan, but it just didn’t stick to the chicken. Even though the chicken flavor was still decent (once I scraped the topping off the pan), I couldn’t say the same about the sauce. It was way too tangy and did NOT go well with the potatoes or the chicken. The twice baked potatoes were standard and good. Two stars for the chicken alone, one star for the sauce, three stars for the potatoes. Overall two stars.
My family loves this chicken. I have no problem with it sticking to the pan. Just use a good non-stick pan and just a little oil. I sometimes add panko bread crumbs to the cheese to add a little more crunch, and I mix both grated and shredded parmesan cheese just because I have both. You cannot taste the dijon mustard. It is a low-cal substitute for egg wash. I only make the chicken part of this recipe and serve with pasta and/or veggies. And its smells incredible when it’s cooking. I wouldn’t say it’s stinky at all! This is also great with pork chops.
Okay so the prep was easy however the cheese burnt quickly so I think it is best to freshly grate your cheese. We also substituted the baked potato for making mashed sweet potato; sweetened up a little with cinnamon and maple syrup. You want to make sure the chicken is thin and not to thick or it will burn on you before cooking through to the center. Overall it was great just need to make a few corrections and it’ll be even better! I guess baking the chicken wouldnt be a bad idea opposed to frying it on the stove with evoo
After all the preparation and time to put this together for my family, I was seriously disappointed in that everything that was coating onto the chicken stayed in the pan. I did not read the comments about baking on parchment paper but it’s recipes like this that make me wonder if anyone at Foodnetwork really looks at what they are posting let alone try to make the recipe the way it is being presented. Very irresponsible in my book. Very disappointed to say the least.
I have a similar recipe and I bake the chicken on a pan lined with parchment paper with no sticking issues.
I made this tonight for my family, with the exception of the dipping sauce. I had all the other ingredients on hand except for tomato sauce, so I served with some jarred marinara. The chicken was delicious and the potatoes were a GREAT lower-calorie version. Maybe those that are having trouble with the chicken coating sticking to the pan are either using too thick of chicken strips or using too high of heat. My non-stick pan is by no means in great condition and I had very minimal sticking issues. Both my husband and I agreed this is something that we’ll make regularly and my 3 year old gobbled up the chicken and asked for more!
This dish is easy to make. They taste great when served hot. I am a big fan of Robin’s program. The dishes she made on the show are easy, tasty and good every-day dishes. Keep up with your good work, Robin!
Was worried about the cheese sticking, but had NO problems!
It smelled delicious as it was cooking, and tasted just as good. I used a grated 3 cheese combo, instead of just parmesan, and it turned out great. I put the mustard in an aluminum pie tin to coat the mustard on, then tossed them in a ziploc baggie. Worked out well for a guy who is a little awkward in the kitchen.
Thanks Robin!
It smelled delicious as it was cooking, and tasted just as good. I used a grated 3 cheese combo, instead of just parmesan, and it turned out great. I put the mustard in an aluminum pie tin to coat the mustard on, then tossed them in a ziploc baggie. Worked out well for a guy who is a little awkward in the kitchen.
Thanks Robin!