This inventive recipe is stuffed with flavor, literally. Enjoy the balance of protein and carbohydrates bathed in sauce and cheese. This is certainly a dish for a hungry girl who will be left anything but.
10 oz russet potato 4 1/2 oz raw boneless skinless breast, cut into bite-size pieces 1/8 tsp salt 1/8 tsp pepper 1/4 cup chopped mushrooms 2 tbsp chopped onion 1/4 cup low-fat marinara sauce 1/4 tsp garlic powder 1 tbsp grated Parmesan cheese
Pierce potato several times with a fork. On a microwave-safe plate, microwave potato for 3 1/2 minutes.
Flip potato, and microwave for another 3 1/2 minutes, or until soft.
Once cool enough to handle, cut potato in half lengthwise. Use a spoon to gently scoop out the pulp, leaving about 1/4-inch inside the skin. Discard the potato pulp (or reserve for another use).
Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken, and sprinkle with salt and pepper. Add mushrooms and onion, and cook and stir for about 4 minutes, until chicken is fully cooked and veggies have softened and browned.
Remove skillet from heat. Add marinara sauce, garlic powder, and 1 1/2 teaspoons Parmesan. Stir to coat. Divide mixture between the potato halves.
Sprinkle with remaining 1 1/2 teaspoons Parmesan cheese.