You guyzzzzzz, these were AMAZING.
They are filling, the perfect amount of savory, sweet, and
just all around delicious!
Whole family loved them, and I hope you and yours do, too.
YOU WILL NEED:
3 medium or large sweet potatoes
3/4 or l whole lb boneless, skinless chicken (preferably
breast cutlets)
1/4 cup olive oil
1 packet of Spicy Ranch Seasnoning
2 cups fresh spinach
3/4 cup Fat Free cheddar and/or Mozzarella cheese
DIRECTIONS:
Preheat oven 400 degrees
Line a baking sheet with foil and spray with non-stick spray
Rinse, scrub, and dry sweet potatoes
Poke potatoes with a fork multiple times, lay on the sheet
and bake for 1 hour
Spray a skillet with nonstick spray, cook the chicken on med
heat (no more than med-high) with the olive oil and ranch seasoning – about 4-6
minutes on each side, depending on the thickness of the meat
Remove chicken from skillet, shred with a fork, set aside.
Place the spinach in the same skillet and heat with the
remaining oil in the pan – if need be, add more.
Cook just long
enough until spinach is soft.
Remove sweet potatoes from oven when finished.
Carefully (they will be hot hot hot!) slice open, and scoop
out some of the potato but leave some along the sides so that the potato still
has a strong structure.
Take the scooped out potatoes and mix a bowl with the shredded
chicken and spinach.
Scoop the chicken/potato/spinach filling back into the potatoes.
Top with cheese and bake for an additional 10 minutes.
EAT EAT EAT!
In joy, enjoy!
-JVee
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