BBQ chicken stuffed potatoes

Potatoes

3 medium size Russet potatoes

1/2 cup (60 g) of light cheddar cheese, grated

1 tbsp. (15 ml) of Signé Caméline roasted camelina seeds

BBQ chicken

2 cups (450 g) of chicken or 3 breasts

1 cup (250 ml) of La Patriote des Fit Sauces BBQ sauce

4 garlic cloves, crushed

1 yellow onion, quartered

2 tbsp. (30 ml) of fresh coriander seeds

Coleslaw

¼ of red cabbage

2 tbsp. (30 ml) of light mayonnaise

1 tbsp. (15 ml) of plain Greek yogurt

2 tsp. (10 ml) of Signé Caméline roasted camelina oil

2 tsp. (10 ml) of Dijon mustard

2 tbsp. (30 ml) of Signé Caméline camelina honey

½ lemon (juice only)

1. Preheat oven to 350 °F (180 °C).
2. Wrap the potatoes in aluminum foil. Bake for 2 hours.
3. In a large plastic dish or a large sealed bag, combine all the ingredients for the BBQ chicken, making sure to reserve ½ cup (125 ml) of BBQ sauce (half of the requested quantity). Marinate as long as possible. Keep cool until ready to use.
4. For the coleslaw, mix all the ingredients in a blender. Season with salt and pepper & grind and reduce to obtain a camelina coleslaw. Set aside.
5. Grill the chicken breasts on the BBQ for 5 minutes on each side or until cooked through.
6. Let stand 5 minutes before chopping finely the cooked chicken breasts. Add the rest of the BBQ sauce and mix well.
7. Take the potatoes out of the oven and cut in halves lengthwise. Using a fork, mash the inside to make mashed potatoes. Season with salt and pepper.
8. Top the potato halves with the BBQ chicken, cheese, camelina coleslaw and roasted camelina seeds.

Tip:

To melt the cheese in a spectacular way, we used a torch ! This tool is available in large surface supermarkets and is ideal for melting cheese in this type of recipe.

Recipe credit: The Fit Cook