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
Directions
Preheat oven to 400 degrees F.
Bake potatoes for 1 hour, until tender. 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. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells and discard any remaining shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet (or refrigerate until ready to bake). Bake 20 minutes, until golden brown. If desired, top with chives before serving.
To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat.
Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through.
Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side.
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By rasomervell_8556263
Austin, TX
on July 28, 2011
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My 7-year-old son helped me make this meal (and all from this episode and we all loved it! Thank you, Robin!!
By bigrnbetr
Texas
on March 09, 2011
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Unfortunately, I'm done. This is the 5th recipe I've tried from Robin and all of them have come out poorly. The flavor of the chicken was decent, but I had the same problem as other reviewers in that everything coating the chicken stayed in the pan (I even used a non-stick skillet and some spray. I used freshly grated Parmesan, but it just didn't stick to the chicken. Even though the chicken flavor was still decent (once I scraped the topping off the pan, I couldn't say the same about the sauce. It was way too tangy and did NOT go well with the potatoes or the chicken. The twice baked potatoes were standard and good. Two stars for the chicken alone, one star for the sauce, three stars for the potatoes. Overall two stars.
By apistana_12497251
Las Vegas, NV
on February 23, 2011
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My family loves this chicken. I have no problem with it sticking to the pan. Just use a good non-stick pan and just a little oil. I sometimes add panko bread crumbs to the cheese to add a little more crunch, and I mix both grated and shredded parmesan cheese just because I have both. You cannot taste the dijon mustard. It is a low-cal substitute for egg wash. I only make the chicken part of this recipe and serve with pasta and/or veggies. And its smells incredible when it's cooking. I wouldn't say it's stinky at all! This is also great with pork chops.
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