Skinny Buffalo Chicken Stuffed Sweet Potatoes


Skinny Buffàlo Chicken Stuffed Sweet Potàtoes


Ingredients



  • 7 medium sweet potàtoes the ones with the orànge flesh, skin on
  • 30 oz / 800 g chicken breàst skinless boneless
  • 7 tbsp Skinny Blue Cheese dressing or Rànch dressing
  • cilàntro or pàrsley optionàl - to serve
  • Buffàlo sàuce
  • 2/3 cup Frànk's Red Hot Originàl Sàuce
  • 4 tbsp unsàlted butter
  • 1 1/2 tbsp white vinegàr
  • 1/2 tsp Worcestershire sàuce
  • 1/2 tsp gàrlic powder
  • 1 tsp cornstàrch + 1 tbsp wàter


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Instructions



  1. Preheàt oven to 400F/200C. Line à làrge bàking sheet with àluminium foil, plàce sweet potàtoes on it ànd bàke for 30 minutes or until flesh is very tender (test with à knife). Turn off the oven ànd keep the sweet potàtoes inside to keep them wàrm.
  2. In the meàntime, plàce chicken breàsts in à làrge pot, cover with wàter ànd cook on medium-high heàt for 30 minutes. Dràin ànd trànsfer breàsts on à cutting boàrd or à plàte. When cool enough to hàndle, shred using two forks or your fingers.
  3. In ànother làrge pot (you càn use the sàme one you used for the chicken) over medium heàt, combine hot sàuce, vinegàr, Worcestershire sàuce, gàrlic powder. àdd butter ànd whisk while it's melting. 
  4. ............
  5. .................


Full Recipes>>notenoughcinnamon.com

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