Cheesy Chicken-and-broccoli-topped Potatoes

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 4 baking potatoes (about 1 1/2 pounds)
• 3/4 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 tablespoon all-purpose flour
• 1 1/4 teaspoons paprika, divided
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon butter or 1 tablespoon margarine
• 2 cups small broccoli florets
• 2/3 cup reduced-sodium fat-free chicken broth
• 1 cup diced light processed cheese (such as velveeta light)

Recipe

• 1 pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. let stand 5 minutes.
• 2 while the potatoes cook, combine the chicken, flour, 1 teaspoon paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
• 3 melt butter in a large nonstick skillet over medium-high heat. add the chicken mixture and broccoli; sauté for 5 minutes. add broth; bring to a boil, and cook for 3 minutes or until chicken is done. add cheese, stirring just until melted.
• 4 split potatoes open with fork, and fluff pulp. spoon chicken mixture evenly over potatoes; sprinkle with 1/4 teaspoon paprika.