Baked Potato Filled with Chicken Breast
Prep Time15 minutes mins
Cook Time1 hour hr 25 minutes mins
Total Time1 hour hr 40 minutes mins
Servings: 4 people
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.
Serving: 100g | Calories: 110kcal | Carbohydrates: 4.8g | Protein: 18.5g | Fat: 1.7g