What You'll Need:
- 4 Sweet Potatoes
- Chicken Tenderloins
- 2 tblsp whole wheat flour
- 2 tsp Paprika
- 1/4 tsp Red Pepper Flakes
- 1/2 Red Onion
- 2 Portabello Mushroom
- 1/2 cup fat free/low sodium Chicken Broth
- 1/4 Cup Light Sour Cream
- 2 Garlic Cloves
- Butter
- salt
- pepper
Cook your Sweet Potatoes in the microwave until soft..about 15-18 minutes. Before you put them in there, stab them a few times all around first to let the heat in.
While the sweet potatoes are cooking, dice up the chicken tenderloins into bit sized pieces. In a mixing bowl, add the chicken, and all dry ingredients and mix well.
In a large frying pan melt about 1 tablespoon butter on med-high heat. Once it starts melting, add the coated chicken along with the mushroom (which should be cored, cleaned up, scraped, and chopped into cubes) and saute for about 5 minutes, or until the veggies become tender and the chicken is cooked through.
Next, stir in the chicken broth and cook until the sauce thickens for about another 5 minutes. Once everything is married and in love in the pan, remove it from the heat.
While off the heat, add the sour cream and mix well.
Arrange the sweet potatoes on a plate and make a small slice in the center leaving the ends uncut so it looks like you poked a pocket into the potato. Take a fork a fluff the inside of the potato as well as you can, but no need to go overboard and be gentle. We don't want to destroy the skin.
Add the chicken mixture into the potatoes by spooning it in, so the sweet potatoes become the bowl. Spoon on some extra sauce.
Serve just like this and eat until stuffed.
