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Ингредиенты
- 4 x Idaho potatoes, baked
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Onion, minced
- 1 x Garlic clove, mashed
- 28 ounce Canned tomatoes in puree, coarsely minced
- 1/2 c. Water
- 1 Tbsp. Sugar
- 1 tsp Oregano
- 3 c. Chicken, skinless light meat, cooked and diced
- 2 Tbsp. Parmesan cheese, grated
- 1 x 4 ounces par skim lowfat milk mozzarella cheese, sliced
Инструкции
- In a large skillet, heat extra virgin olive oil over medium heat; saute/fry onion and garlic till onions are transparent. Add in tomatoes and puree, water, sugar and oregano; cook 20 min. Add in chicken, cook 5 min longer. Spoon topping over each blossomed potato. Sprinkle with Parmesan cheese. Place 1 slice mozzarella cheese over each potato.
- Place under pre-heated broiler till cheese melts and browns slightly. Serve immediately. Cooking time includes the time it takes to bake the potatoes. EACH 351 cals, 11g fat (28% cff) Serve with a mixed green salad and fruit for dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 536g | |
| Recipe makes 4 servings | |
| Calories 478 | |
| Calories from Fat 204 | 43% |
| Total Fat 22.71g | 28% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 418mg | 17% |
| Potassium 1310mg | 37% |
| Total Carbs 41.16g | 11% |
| Dietary Fiber 5.9g | 20% |
| Sugars 9.92g | 7% |
| Protein 28.45g | 46% |
