John Myers
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Baked Potato Filled with Chicken Breast
The perfect baked potato filled with chicken breast recipe with a picture and simple step-by-step instructions.
potatoes
- 4 size Potatoes
- Salt
filling
- 300 g Chicken breast
- 4 Carrots
- 4 Spring onions
- 3 tablespoon Soy sauce
- 200 g Cottage cheese with herbs
- Salt
- Pepper
- 3 tablespoon Sweet Chili Sauce
- 2 tablespoon Cashew nuts
potatoes
- Brush the potatoes well and pre-cook them with the skin in salted water for about 15 minutes.
- Now wrap the potatoes in a piece of aluminum foil and cook for 45 minutes at 200c. bake in the oven – try if they are soft – remove and cut crosswise and hollow out a little
filling
- Clean the carrots and spring onions, cut into thin sticks or rings.
- Wash the chicken breast well – pat dry and cut into strips in a pan with a little oil and fry until golden.
- Now add the vegetables, fry a little, season with salt, pepper and soy sauce and finally add the cashew nuts that were previously roasted in a pan without fat.
- The inside of the potato with the sweet. Mix the chilli sauce, half of the quark well and add to the potato again.
- Spread the chicken and vegetable mixture on top, pour the remaining quark over it and drizzle with a little chili sauce.
Enrich
- Serve the baked potato in the foil with a little salad — Enjoy your meal
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