I had three cooked chicken cutlets in my refrigerator. I don’t like keeping leftovers, especially these with so much potential to create a new dish. I had seen an Eating Well recipe for BBQ Chicken Sandwiches, which definitely appealed. I rarely use bread in our meals, other than such dishes as Grilled Cheese sandwiches, Sloppy Joes and French Toast. I subbed in large baked potatoes and sort of mashed the potatoes and filled the potatoes with a mixture of potato, chicken, carrots and barbecue sauce from Ina, my source for this week. Who needs bread?
My apologies. I just went to get the photos for this dish and I discovered, I had not taken pictures of the finished product. You will see a photo of potato with Ranch Dressing and another of the chicken-carrot filling. I have none of the barbecue sauce.
Baked Potatoes Stuffed with BBQ Chicken adapted Delish
1/4 cup(s) shredded carrots
2 tablespoon(s) barbecue sauce (Recipe Below)
2 teaspoon(s) light ranch dressing (Bottled)
Ina Garten’s Barbecue Sauce (below)
Bake 3 large potatoes at 400 degrees for 1 hour. Remove from oven and slice through the middle so that you have two separate halves.
Combine chicken, carrots and barbecue sauce in a bowl.Spread ranch dressing on the baked mashed potato. Top with the chicken mixture which is pushed down, pulling up some potato to mix gently.
Return to oven to heat for no more than five minutes.
Barbecue Sauce - Ina Garten (I made approximately a third of this recipe.)
Makes 6 cups
1 1/2 cups chopped yellow onion (1 large onion)
1/2 cup olive oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar (I ran out of cider vinegar so I subbed in red wine vinegar)
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
1 tablespoon chili powder
1 tablespoon ground cumin
leftover fried mushrooms and red peppers (1/2 cup)
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.
Linked to Melt in Your Mouth Monday