Recipe: Easy Baked Chicken and Potato Dinner
For 4 Persons
Category: Poultry, Low fat
-Sue Woodward
4 Chicken breast halves; bone-
-in, skinless
4 md Russet or Idaho baking pota-
-toes; unpeeled, cut into 1"
-cubes
1 Red or green bell pepper;
-cut into 1"x1/2" pieces
1 md Onion; cut into 8 wedges
2 tb Margarine or butter; melted
1/4 c Parmesan cheese; grated
1 ts Garlic powder
1 ts Paprika
Heat oven to 400~. Spray 15"x10"x1" baking pan with
nonstick cooking spray. Place 1 chicken breast half
in each corner of pan. Place potatoes, bell pepper and
onion in center of pan. Pour melted margarine over
chicken and vegetables; sprinkle evenly with cheese,
garlic powder, and paprika. Bake at 400~ for 30 to 35
mins. or until chicken is fork tender and juices run
clear, stirring vegetables once halfway through
cooking.
Per serving - 370 cal (100 cal from fat), 11 g tot fat
(3 g sat fat), 80 mg chol, 260 mg sod, 35 g total
carbo (35 g fiber, 4 g sugars), 33 g pro. Dietary
exchanges - 2 starch, 3 lean meat, 1 vegetable, 1/2 fat
Source: Pillsbury Classic Cookbooks, 2/96
Posted to MM-Recipes Digest V3 #223
Date: Sat, 17 Aug 1996 07:31:05 PST
From: jlewis1@juno.com (Julie L. Lewis)
-----
back