Wednesday, October 5, 2011

Baked Potato with Chicken & Asparagus

I have just way too many recipes to post. Thus two posts in one day. I just can't wait til tomorrow, because tomorrow I have another new recipe for you and then Friday is the second posting of CRAZY COOKING CHALLENGE, and we've got over 100 Chocolate Chip Cookie recipes to bring you! YUM!

This was a recipe intended for crepes, but I made it for on top of a baked potato. Now, I don't know if we will ever have it the other way. We just LOVED LOVED it this way. I guess that's the way recipes go sometimes.

Baked Potato with Chicken & Asparagus
from Tina Hudgens

4 extra large baked potatoes, pre-cook and have ready to go
3 tbsp butter
2 tbsp onions, finely diced
1/2 lb fresh Asparagus, trimmed and cut into pieces
3/4 cup chicken broth
1 tsp finely grated lemon zest
1 tbsp parsley, herb de provence, dill or whatever is your favorite
2-1/2 cups shredded rotisserie chicken, pre-cooked (I buy the pre-made one at the grocery store)
3/4 cups grated Parmesan cheese
Kosher Salt & Pepper

In a skillet over medium-high heat melt the 3 tbsp of butter. Add in onions and cook for about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add in the chicken broth, lemon zest, 1 tbsp of your favorite herb and simmer until sauce is slightly thickened, about 2 minutes. Stir in the shredded pre-cooked chicken, 1/2 cup Parmesan cheese and season how you wish with kosher salt & pepper. Cook for about 2 to 3 minutes until cheese melts. Serve mixture on top of Baked Potatoes and sprinkle with remaining cheese.

No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...