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Baked Potato with Creamy Mushroom Chicken

Serves 4



15ml oil

1 small onion, peeled and diced

1 garlic clove, crushed

200g chicken fillets, sliced

200g button mushrooms, sliced

½ green pepper, deseeded and diced

½ red pepper, deseeded and diced

250ml white sauce

100g cheddar cheese, grated

salt and ground black pepper

4 potatoes



1 Creamy Mushroom Chicken: Heat the oil in a pan and fry the onion for 3-4 minutes over a medium heat. Add the garlic and cook for 2 minutes. Increase the heat and fry the chicken for 4-5 minutes. Add the mushrooms and peppers and cook for 4-5 minutes. Remove from the heat and stir in the white sauce and 50g of the cheese. Season with salt and pepper.

2 Baked Potatoes: Preheat oven to 180˚C. Rub the potatoes with 15ml oil and wrap in foil. Bake in the oven for 60-80 minutes, or until the potatoes are crispy on the outside and cooked on the inside. Make a cross in each potato, don’t cut all of the way through. Divide the creamy mushroom chicken mixture between the baked potatoes. Top with the remaining 50g cheese. Bake in the oven for 10 minutes. Serve at once with a side salad.