| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Gangsters, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts, remove | |
| skin but leave bones in | ||
| 1 | T | Pepper |
| 3 | Garlic cloves, crushed and | |
| chopped | ||
| 2 | t | Crushed, dried oregano |
| 4 | New red potatoes cut into | |
| 1/4" rounds leave skin | ||
| on | ||
| 2 | Onions, quartered | |
| 1 | T | Garlic salt |
| 1 | T | Accent, opt |
| 2 | c | Chicken stock |
| 1 | Sweet peas, 16 oz |
INSTRUCTIONS
Place chicken breasts, facing bone down, in a 14x10" baking pan or dish. Sprinkle pepper, chopped garlic cloves and oregano over meaty tops. Arrange potatoes and onions in pan around chicken. Sprinkle garlic salt and Accent (optional) over top of everything and pour one cup of chicken stock over chicken breasts. Cover pan or dish and cook in preheated 350'F. oven for 45 minutes. After 45 minutes, remove cover and pour the other cup of chicken stock, as well as a can of sweet peas, including juice, over the concoction. Bake, uncovered, for another 20-25 minutes. Serve with rice and Dewar's White Label scotch. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 46
Total Fat: 5.1g
Cholesterol: 76.7mg
Sodium: 1952.3mg
Potassium: 603.1mg
Carbohydrates: 13.2g
Fiber: 4.2g
Sugar: 3.7g
Protein: 32.7g