Tuesday, November 20, 2007
Baked Potato with asparagus, chicken and cress
The Pimp my Potato challenge continues. And we think it is worth sharing this simple filling recipe because Freddie gave it 10 out of 10. And as you know, that doesn't happen too often.
Asparagus, Chicken and Sour Cream Filling
To make enough for four large baked potatoes:
8 asparagus spears
2-3 tablespoons of soured cream (can substitute with a lower fat creme fraiche)
2 tablespoons of fresh chive, finely chopped
Half a punnet of mustard or salad cress, finely chopped
1 teaspoon of dried sage
4 skinned and deboned chicken thighs
Salt and pepper to season
Steam the asparagus spears until just tender. Cut off the woody end and then slice at a slant into half inch pieces. Spray a pan with a little oil, add the deboned and skinned chicken thighs with a teaspoon of dried sage and cook over a medium high heat. Season with salt and freshly ground pepper. When the chicken is thoroughly cooked, remove and slice into strips. Add to a bowl with the asparagus, cress, soured cream and chives. Serve with a hot baked potato.
Don't leave before checking all the links to other baked potato recipes provided by wonderful bloggers from around the globe.
Amanda from Little Foodies is our latest entrant! She has made a wonderful vegetable packed recipe for our Pimp my potato round up.