A delicious, gluten and dairy-free way to enjoy Chicken Philly! Use a sweet potato instead to make it paleo!
- 2 large or 4 smaller baking or sweet potatoes (I used russet potatoes)
- 2 tablespoons dairy-free butter, divided among the potatoes
- salt and pepper, to taste
- 1 tablespoon dairy-free butter
- 2 boneless skinless chicken breasts, cut into strips
- 1 clove garlic, minced
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon pepper
- 1 onion, cut into strips
- 1 bell pepper, cut into strips
- splash of water, about 2 tablespoons
- 4–6 baby bella mushrooms, stems removed and sliced
Dairy-Free Cheese Sauce
- 1/2 cup unsweetened, original almond milk
- 1/4 cup low sodium chicken broth
- 3 tablespoons nutritional yeast
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- *1 tablespoon tapioca flour/starch mixed with 1 tablespoon chicken broth
Preparing The Potato
- Scrub potatoes (with a vegetable brush or whatever you have on hand) under running water to remove any dirt or residue. Pat dry and using a fork poke a few holes around the potato so that steam may escape while cooking. Rub the outside with butter or olive oil. Season with a little salt and pepper. You can “bake” them two ways: In the microwave or in the oven. I made mine in the microwave. To make it this way, place potatoes on a microwave-safe plate. Place in the microwave and cook on high for 5 minutes. Turn potatoes and cook for another 3-5 minutes, depending on the size of your potatoes. It may take a few more minutes, but just cook until a fork inserts easily. If you prefer to oven-bake them, preheat the oven to 350 F. After you season them, place the potatoes directly on oven rack, with a pan below to catch any oil or butter drippings. Bake for 50-60 minutes, or until a fork inserts easily. Let potatoes cool before cutting them open.
Preparing The Chicken Filling
- Add the tablespoon of butter to a large frying pan over medium-high heat. When butter begins to bubble, add the chicken, garlic, salt and pepper. Sauté for 2-3 minutes until chicken begins to cook on the outside. Add onion, bell pepper and a splash of water, if pan is dry (this helps to steam veggies and cook them faster.) After a minute or two add the mushrooms and continue to cook until chicken is no longer pink on the inside and veggies are tender.
Making The Cheese Sauce
- In a small saucepan, combine milk and broth. Bring to a boil over medium heat. Stir in nutritional yeast, salt, and pepper until dissolved. Add the tapioca and chicken broth mixture, stirring until thickened. Turn off the heat and cover to keep warm while putting the potatoes together.
Putting It Together
- Cute a slit into the top of the potato lengthwise and open potato slightly. Break up inside of the potato with a fork and add butter and season with salt and pepper thoroughly. Divide the Chicken Philly mixture between the potatoes. Top with the cheese sauce and dig in! (If the sauce has thickened from sitting a while, add a little milk or chicken broth to thin.)
- *You can substitute 1 tablespoon of cornstarch for tapioca flour.
- -If not dairy-free you can use regular cheese of your choice.
- -Can be made paleo-friendly by using real grass-fed butter and a sweet potato
- -Can use vegetable broth instead of chicken broth
- Prep Time: 15
- Cook Time: 45