Potatoes stuffed with chicken, broccoli and cheese

It's no secret that for years I have HATED chicken!  The only way I would eat it was fried because it was the only to keep it moist.  As a teenager I even worked at Mutt's Chicken 'n Biscuits in Lincolnton, NC and became an expert at frying chicken.  I also make a damn good biscuit too. :)
…Fast forward to today…I eat a lot of chicken and have had to find ways to mix it up a bit.  I usually keep roasted chicken in the fridge for lunch, so I cook extra since it is so easy to do.

Last night for dinner, we had baked potatoes stuffed with oven roasted chicken breast, broccoli and aged cheddar cheese.  It was one of my favorite dishes from "back in the day" at Midtown Sundries in Charlotte.

It's a pretty simple dish, but takes a little time if you plan to roast your potatoes in the oven.  They can always be microwaved if you choose, but I like mine the old fashioned way.

For the potatoes, Preheat the oven to 400 degrees…
     2 medium russet potatoes

• Wash and scrub the potatoes to remove all traces of dirt.
• Place potatoes on a plate and drizzle with olive oil and sea salt
• Massage the oil and salt into the skin of the potato
• Wrap each in foil and put them directly on the oven rack.
• Bake for about and hour and 15 minutes depending on the size of the potatoes.  You will be able to squeeze them with tongs or a pot holder when fully cooked.
• Remove from the oven and keep wrapped in foil while the chicken is prepared.

For the chicken, Preheat the oven to 425 degrees… 
     2 boneless, skinless chicken breast

• Lay the chicken out on a cutting board and sprinkle both sides with sea salt and pepper to taste. 
• Heat an oven proof frying pan on high heat. When it's hot, add 1 tbsp grape seed oil. 
• When the oil is hot, add the chicken and cook on both sides (on high heat) until golden brown. This should take about 3 minutes on the first side and 2 on the second side
• When golden on both sides, place the frying pan in the oven and bake for 12-15 minutes. 
• Let chicken "rest" for 5 minutes after removing from oven before cutting into bite size pieces.

For the broccoli…

     2 cups steamed

• Either cut up a whole stalk of broccoli and steam or use fresh frozen broccoli that you cook in the microwave. 

Cheese…

     2 ounces grated

• I use New York aged cheddar cheese, but you can use whatever you have handy.  It would be great with provolone, or a pepper jack to add some extra spice.  

Assembly…

• Cut the potato almost in half length ways
• Salt and pepper to taste
• Add the chicken, broccoli and cheese in the order that makes you happiest.  There are no rules...

Notes...

• A great alternative to the broccoli and cheese is salsa.  Just be sure to read the label closely and choose one that is gluten free.  
• I don't overly spice the chicken in this dish, because I usually cook extra and repurpose it for other dishes and can season it differently at that time.
• This is not a low calorie dish because of the potatoes.  Just omit them and have chicken topped with steamed broccoli and cheese to reduce the calorie count.
• I use grape seed oil in this dish, because it is best for high-heat cooking and will lessen the smoke factor in your kitchen. 
  

  

  

  Resting Chicken and Potatoes

  
  

  

  Nutritional Information

  
  

  

  Ingredient list