Chicken And Tomato Topped Potatoes Recipes

Steps:

• Scrub potatoes; prick several times with fork. Place potatoes on microwavable plate. Microwave on High for 15 to 17 minutes or until fork-tender.
• Meanwhile, in medium bowl, mix chicken, cheese and tomatoes.
• Split each potato in half lengthwise; place on microwavable plate. Mash each potato slightly. Sprinkle each with garlic-pepper blend; top with sour cream. Spoon 1/2 cup chicken mixture on each potato. Sprinkle with bacon pieces. Microwave on High for 2 to 3 minutes or until hot and cheese is melted. Serve warm.

Steps:

• Season chicken thighs with salt and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 5 minutes per side. Add onion and garlic; cook until onion is just tender, about 5 minutes.
• Stir potato, tomatoes, and chicken broth into the skillet. Cover, reduce heat, and simmer until chicken is no longer pink in the center and potato is tender, about 20 minutes. Remove from heat and stir in basil.

Steps:

• Scrub potatoes; prick several times with fork. Place potatoes on microwaveable plate. Microwave on High for 15 to 17 minutes or until fork tender.
• Meanwhile, in medium bowl, mix chicken, cheese and tomatoes.
• Split each potato in half lengthwise; place on microwaveable plate. Mash each potato slightly. Sprinkle each with garlic pepper blend; top with sour cream.
• Spoon 1/2 cup chicken mixture on each potato. Sprinkle with bacon pieces. Microwave on High for 2 to 3 minutes or until hot and cheese is melted. Serve warm.

Steps:

• Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
• Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
• Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
• Discard basil sprigs. Garnish with shredded basil and serve immediately.