Serves 2
- 1 large chicken breast
- 6 fingerlings
- 1 heaping cup green beans, (fresh or frozen)
- 1 Tablespoon butter
- ½ Tablespoon lemon
- Dill
- Paprika
- Black pepper
- Kosher salt
- Light sour cream
- Green onion
Directions
Preheat oven to 350 degrees. Place potatoes with skin, in a small bowl; season to taste with dill, paprika, black pepper and kosher salt and wrap each potato in its own foil (I used 6” by 6” square foils). Bake in a baking pan for 30 minutes, remove pan from oven and put another piece of foil on top of the potatoes while making a small indentation, to save the chicken juice, and set aside.
Cut the chicken into relatively small, thin pieces. In a medium size bowl, rub chicken with: ½ Tablespoon of butter, ½ Tablespoon of lemon juice, paprika, black pepper and kosher salt to taste. Place chicken on foil topped potatoes; broil for 12-15 minutes until light golden brown-check chicken for doneness, ovens vary. Remove pan from oven, cut the potato tops lengthwise and squish the sides using your thumb and index finger ever so slightly to open them up, then, pour the chicken juice on top of the entire meal and potatoes; add sour cream to the potatoes and garnish with green onion (I would also garnish with a lemon slice but the last bunch of lemons that I purchased, I squeezed and froze to preserve). Use the remaining half, Tablespoon of butter for the green beans; cook them separately. These mini baked potatoes are so cute; they would be a hit at a party!
