Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon Recipe

Name: Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Preheat oven to 400 degrees F.
2
Bake potatoes for 1 hour, until tender.
3
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.
4
Add bacon, sour cream and Cheddar and mix until blended.
5
Season, to taste, with salt and black pepper.
6
Spoon mixture back into the shells and discard any remaining shells.
7
Sprinkle with a little more shredded Cheddar.
8
Arrange stuffed shells on a baking sheet (or refrigerate until ready to bake).
9
Bake 20 minutes, until golden brown.
10
If desired, top with chives before serving.
11
To make chicken strips, coat chicken all over with Dijon mustard.
12
Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat.
13
Heat olive oil in a large skillet over medium heat.
14
Add chicken and cook 5 minutes per side, until cooked through.
15
Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper.
16
Set pan over medium heat and bring to a simmer.
17
Serve chicken with sauce and baked potatoes on the side.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon

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