Ingredients
1
bag (20 oz) frozen grillers golden thick cut potatoes
1
tablespoon canola oil
1
small onion, halved lengthwise, thinly sliced
1/2
cup chopped fresh cauliflower florets
1/4
cup chopped carrots
1/2
cup frozen sweet peas (from 12-oz bag)
1/4
cup chicken broth
1/2
teaspoon curry powder
1/4
teaspoon salt
1
cup shredded deli rotisserie chicken (from 2-lb chicken)
1/4
cup mango chutney
Preparation
Heat oven to 450°F. Bake potatoes as directed on bag.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onion, cauliflower and carrots in oil 3 to 4 minutes, stirring frequently, until tender. Add peas, broth, curry powder and salt; cook 3 to 5 minutes or until peas are tender and liquid is evaporated. Stir in chicken and chutney; heat until hot.
To serve, top each potato with about 1 tablespoon chicken mixture.
